Easy Pumpkin Bread Pudding Recipe
This easy pumpkin bread pudding recipe bakes into a soft, custardy dessert with pumpkin puree, warm spices, and raisins. You’ll whisk the custard, soak the bread, then bake—simple steps, cozy results, and clear “how to make” guidance.
Ingredients
For the custard base
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (175°C). Lightly grease a medium baking dish so the pudding releases easily.
Whisk the custard
In a large bowl, whisk pumpkin puree, evaporated milk, milk, eggs, white sugar, brown sugar, vanilla, and pumpkin pie spice until smooth. Make sure the sugars are well mixed in.
Add bread and raisins
Fold in the bread cubes and raisins. Stir gently so every piece of bread gets coated with the custard.
Let it soak
Rest the mixture for 5 minutes. This quick soak helps the bread absorb the custard for an even texture.
Bake
Pour into the prepared dish. Bake for about 50 minutes, until the top is lightly browned and the center is set but still a little soft. If it browns too fast, tent with foil for the last 10 minutes.
Cool and serve
Let it cool for 10 minutes before slicing. Serve warm or chilled; a spoon of yogurt or lightly whipped cream works nicely.