There’s nothing quite like the smell of pumpkin spice filling the kitchen on a cool fall day. And when those familiar autumn flavors meet buttery challah bread, creamy custard, and a sweet vanilla glaze, you get a dessert that is almost impossible to resist.
This Pumpkin Spice Bread Pudding is soft and rich in the middle, golden around the edges, and packed with warm seasonal flavor. It’s an easy dessert that looks impressive enough for Thanksgiving but is simple enough for a cozy weekend at home.
The secret is the combination of challah bread and pumpkin spice coffee creamer. The bread soaks up the creamy mixture while baking, creating that classic bread-pudding texture: tender, moist, and wonderfully comforting.
Serve it warm with a drizzle of glaze, a scoop of vanilla ice cream, whipped cream, or even a little caramel sauce, and you have the ultimate fall dessert.
Why You’ll Love This Pumpkin Spice Bread Pudding
There are plenty of reasons to put this recipe on your fall baking list.
- Easy to make: No complicated techniques or special equipment are required.
- Perfect for fall: Pumpkin spice brings all those cozy autumn flavors to the table.
- Great for using bread: Slightly stale challah works especially well.
- Soft and custardy: The bread absorbs the creamy egg mixture as it bakes.
- Perfect for entertaining: It makes enough to share with family and friends.
- Make-ahead friendly: You can prepare the bread mixture ahead of time and bake it when you’re ready.
- Delicious warm or cold: Although I love it warm, leftovers are still fantastic.
What Is Pumpkin Spice Bread Pudding?
Bread pudding is a classic dessert made by soaking pieces of bread in a sweet custard before baking until the mixture is set.
For this fall-inspired version, the traditional custard gets a seasonal makeover with pumpkin spice flavor. Challah is especially good here because its rich, slightly sweet texture absorbs the custard beautifully without completely falling apart.
Unlike some pumpkin bread pudding recipes that rely heavily on canned pumpkin puree, this version gets much of its signature autumn flavor from pumpkin spice coffee creamer. That makes the preparation especially simple while still giving the dessert a creamy, warmly spiced flavor.
Ingredients You’ll Need
Here are the main ingredients for this easy pumpkin spice dessert.
Challah Bread
Use a large loaf of challah and cut it into roughly 1- to 1½-inch cubes.
Day-old challah is ideal because it is slightly drier than fresh bread and can absorb more custard without becoming overly soggy.
Pumpkin Spice Coffee Creamer
This is what gives the pudding its distinctive fall flavor while adding sweetness and creaminess to the custard.
Eggs
Eggs help bind everything together and create the soft, custardy texture that makes bread pudding so delicious.
Cinnamon
A little ground cinnamon reinforces the warm spice flavor.
Powdered Sugar
Powdered sugar forms the base of the simple glaze that goes over the finished bread pudding.
Vanilla Extract
Vanilla adds another layer of flavor to the glaze and balances the sweetness.
Milk
A small amount of milk helps thin the glaze to the perfect drizzling consistency.
Optional Toppings
You can serve your bread pudding with:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Chopped pecans
- Toasted walnuts
- A dusting of powdered sugar
- Extra cinnamon
How to Make Pumpkin Spice Bread Pudding
1. Prepare the Bread
Start by cutting the challah into bite-sized cubes.
If your bread is fresh, you can leave the cubes uncovered for a while to dry slightly. Day-old bread is even better because it naturally has less moisture.
2. Make the Pumpkin Spice Custard
Add the eggs, pumpkin spice coffee creamer, and cinnamon to a large mixing bowl.
Whisk until everything is thoroughly combined and the mixture looks smooth.
The pumpkin spice creamer does a lot of the flavor work here, so there is no need to create a complicated custard.
3. Add the Challah
Add the bread cubes to the bowl.
Gently toss everything together until the bread is coated with the custard.
Don’t aggressively stir the mixture. You want the bread cubes to remain intact so the finished pudding has plenty of texture.
4. Let the Bread Soak
Allow the bread to sit in the custard for about 10 minutes.
This short resting period gives the challah time to absorb the flavorful mixture.
If you’re using particularly dry bread, you may want to give it a few extra minutes.
5. Transfer to the Baking Dish
Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Transfer the soaked bread mixture into the dish and spread it into an even layer.
6. Bake
Cover the baking dish with aluminum foil and bake at 350°F until the pudding is mostly set.
Then remove the foil and continue baking until the top becomes beautifully golden.
The exact baking time can vary slightly depending on your oven and the depth of your baking dish.
7. Make the Vanilla Glaze
While the bread pudding cools slightly, whisk together powdered sugar, vanilla extract, and milk.
You want a smooth glaze that is thick enough to cling to the bread pudding but thin enough to drizzle.
If it’s too thick, add a tiny splash of milk.
If it’s too thin, add a little more powdered sugar.
8. Glaze and Serve
Let the bread pudding rest for several minutes before drizzling the glaze over the top.
Serve it warm and watch everyone come back for seconds.
The Secret to the Best Pumpkin Spice Bread Pudding
The most important ingredient isn’t actually the pumpkin spice.
It’s the bread.
Fresh bread contains more moisture and can sometimes produce a mushier bread pudding. Slightly stale bread has more capacity to absorb the custard while maintaining its structure.
Challah is particularly good because it’s rich, eggy, and slightly sweet. Brioche can also work beautifully, while French bread gives the finished dessert a somewhat firmer texture. Similar bread-pudding recipes also recommend day-old challah or brioche for this reason.
Can You Use Fresh Bread?
Yes.
If you don’t have day-old bread, don’t worry.
Cut the challah into cubes and spread them on a baking sheet. Leave them uncovered for a while to allow some moisture to evaporate.
You can also lightly toast the cubes in the oven before assembling the pudding.
The goal isn’t to make them crunchy. You simply want to remove some of their moisture.
Can You Use Brioche Instead of Challah?
Absolutely.
Brioche is an excellent substitute for challah because it has a rich, buttery texture that works very well in bread pudding.
You can also experiment with:
- French bread
- Italian bread
- Croissants
- Cinnamon bread
- Leftover rolls
For the richest result, choose bread that is sturdy enough to absorb the custard without completely disintegrating.
Can You Add Pumpkin Puree?
Yes, although this particular version doesn’t require it.
If you want a stronger pumpkin flavor, you can experiment with adding pumpkin puree and adjusting the amount of liquid accordingly.
Keep in mind that pumpkin puree changes the moisture level and texture of the dessert, so it’s better to treat it as a variation rather than simply adding a large amount to the existing recipe.
Delicious Toppings for Pumpkin Spice Bread Pudding
This dessert is wonderful on its own, but toppings can make it even more special.
Vanilla Ice Cream
Probably my favorite option.
Place a warm piece of bread pudding in a bowl and add a scoop of vanilla ice cream. The ice cream slowly melts over the warm pudding, creating an irresistible combination.
Caramel Sauce
Pumpkin spice and caramel are a natural match.
A drizzle of homemade or store-bought caramel sauce adds a deep, buttery sweetness.
Whipped Cream
For something lighter, add a generous spoonful of whipped cream.
Pecans
For crunch, sprinkle toasted chopped pecans over each serving.
Powdered Sugar
If you want to keep things simple, a light dusting of powdered sugar is all you need.
How to Tell When Bread Pudding Is Done
One of the biggest mistakes with bread pudding is overbaking it.
You want the center to be set but still soft and moist.
The top should look golden and slightly firm, while the center shouldn’t appear completely liquid.
Remember that the pudding will continue to firm up slightly as it rests after coming out of the oven.
Can You Make Pumpkin Spice Bread Pudding Ahead of Time?
Yes, and that’s one of the reasons it’s such a good dessert for Thanksgiving and holiday gatherings.
You can assemble the bread and custard ahead of time and refrigerate it until you’re ready to bake.
For the best texture, don’t leave the bread soaking indefinitely. A planned make-ahead window is preferable to allowing the bread to sit in the custard for an excessively long period.
If you’re preparing it for guests, have the baking dish ready in the refrigerator and bake it closer to serving time.
How to Store Leftover Bread Pudding
Allow leftover bread pudding to cool, then cover it tightly and refrigerate.
It should be enjoyed within a few days for the best quality.
When you’re ready to eat it, individual portions can be warmed in the microwave.
For larger portions, reheat gently in the oven.
If you’ve already added the glaze, the texture may change slightly after refrigeration, but the dessert will still be delicious.
Can You Freeze Pumpkin Spice Bread Pudding?
Yes.
For best results, freeze the bread pudding without the glaze.
Allow it to cool completely, wrap it tightly, and place it in a freezer-safe container.
When you’re ready to serve it, thaw it in the refrigerator and reheat gently.
Make a fresh batch of glaze before serving for the best texture and appearance.
What to Serve With Pumpkin Spice Bread Pudding
This dessert pairs beautifully with fall drinks and other cozy treats.
Try serving it alongside:
- Hot coffee
- Pumpkin spice latte
- Chai tea
- Apple cider
- Vanilla ice cream
- Whipped cream
- Caramel sauce
For Thanksgiving, it makes a wonderful alternative to traditional pumpkin pie—or an additional dessert for the dessert table.
Pumpkin Spice Bread Pudding for Thanksgiving
If you’re looking for an easy Thanksgiving dessert that feels homemade and comforting, this recipe deserves a spot on your menu.
It’s familiar enough for traditional dessert lovers but different enough to stand out from the usual pumpkin pie.
You can prepare it in a large baking dish, cut it into portions, and let everyone customize their serving with ice cream, caramel, whipped cream, or pecans.
And because bread pudding is naturally rustic, you don’t have to worry about making every piece look perfect.
That’s part of the charm.
Frequently Asked Questions
Does bread pudding need to be refrigerated?
Yes. Because bread pudding contains eggs and dairy, leftovers should be refrigerated rather than left at room temperature for extended periods.
Why is my bread pudding soggy?
The most common reasons are overly fresh bread, too much liquid, insufficient baking, or cutting into the pudding before it has had time to set.
Using slightly stale bread and baking until the center is set helps prevent a soggy result.
Why is my bread pudding dry?
Overbaking is usually the biggest culprit. Remove the pudding when the center is set but still moist rather than waiting until it becomes completely firm.
What is the best bread for bread pudding?
Challah and brioche are excellent choices because they’re rich and absorb custard beautifully. French bread also works well when you prefer a firmer texture.
Can I use pumpkin pie spice instead of cinnamon?
Yes. Pumpkin pie spice is an easy way to intensify the seasonal flavor.
Can I make this recipe without the glaze?
Definitely.
The bread pudding is delicious on its own, especially when served warm with vanilla ice cream or caramel sauce.
Recipe Card
Easy Pumpkin Spice Bread Pudding
Prep Time: 15 minutes
Cook Time: About 60–70 minutes
Total Time: About 1 hour 25 minutes
Servings: 10–12
Course: Dessert
Cuisine: American
Ingredients
For the bread pudding:
- 16 oz challah bread, cut into 1–1½-inch cubes
- 32 oz pumpkin spice coffee creamer
- 5 large eggs
- 1 teaspoon ground cinnamon
- Butter or nonstick spray, for the baking dish
For the glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, plus more if needed
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13-inch baking dish.
- Cut the challah into 1–1½-inch cubes.
- Whisk together the eggs, pumpkin spice coffee creamer, and cinnamon.
- Add the bread cubes and gently toss until thoroughly coated.
- Let the mixture stand for about 10 minutes so the bread can absorb the custard.
- Transfer everything to the prepared baking dish.
- Cover with foil and bake until the pudding is mostly set.
- Remove the foil and continue baking until the top is golden and the center is set but still moist.
- Whisk together the powdered sugar, vanilla, and milk to make the glaze.
- Let the bread pudding cool for several minutes.
- Drizzle with vanilla glaze and serve warm.
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Chopped pecans
- Powdered sugar
- Cinnamon
Recipe Tips
Use day-old challah: It absorbs the custard better than very fresh bread.
Don’t crush the bread: Gently fold the cubes into the custard to keep their shape.
Don’t overbake: The center should remain soft and custardy.
Let it rest: Give the pudding a few minutes after baking before serving.
Adjust your glaze: Add milk a little at a time until you reach the consistency you like.
Final Thoughts
This Pumpkin Spice Bread Pudding is everything a fall dessert should be: warm, creamy, comforting, easy, and packed with seasonal flavor.
The combination of rich challah, pumpkin spice coffee creamer, eggs, cinnamon, and sweet vanilla glaze creates a dessert that’s simple enough for a weeknight but special enough for Thanksgiving.
Serve it warm with vanilla ice cream and caramel sauce, and you may find yourself making this recipe every fall.
Save this recipe for your next cozy autumn gathering—you’ll want to make it again.