Pumpkin Bread Pudding

Cubes of challah are baked in a richly spiced pumpkin custard to make this dairy-free bread pudding. Perfect for fall gatherings on cool nights.

A few days ago, my mom and I were out shopping for dinner again. As we stood in the bakery section at Whole Foods snacking on bread samples, we kept reaching for more and more pieces of this sweet potato bread. We didn’t buy any… it’s the sort of thing that’s best eaten in the store because it’s far too dangerous to have around the house.

However, that night I went to bed and had a dream about making this dessert with that bread… along with pumpkin puree and coconut milk that I had leftover in my fridge. Now, I realize not everyone will have access to this specific kind of bread, but regular challah bread will work just fine too. This sweet potato bread was similar, just subtly more rich and sweet. The real star here was the creamy maple-pumpkin batter. I was also going to add some pecans for crunch, but I forgot.


5.0 from 9 reviews

Pumpkin Bread Pudding

Serves: 6
  • ¾ cup organic canned pumpkin puree (not pumpkin pie filling)
  • 1 cup full fat coconut milk
  • ½ cup almond milk (or milk substitute of your choice)
  • ½ cup maple syrup
  • 4 eggs
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • ⅛ teaspoon salt
  • 1 loaf challah bread (or similar), cubed (about 5 cups)
  • Chopped pecans (optional)
Topping Options:
  • Powdered sugar
  • Ice cream
  • Maple syrup
  • Maple syrup mixed with melted butter
  • A glaze of whisked powdered sugar & a little bit of coconut milk
  1. In a medium bowl, whisk together the pumpkin, coconut milk, almond milk, maple syrup, eggs, cinnamon, nutmeg, and salt. Place the cubed bread in a larger bowl and pour the mixture over the bread pieces. Stir gently, just until it all gets coated.
  2. Scoop the mix into a greased baking dish or individual ramekins.* If you are using fresh bread, you don’t need to let it sit, you can pop it right into the oven. If you’re using bread that’s a little bit stale, let it sit in the fridge for 30 minutes or a few hours.
  3. Bake at 350 degrees Fahrenheit for 25-30 minutes or until the top becomes golden brown and the inside starts to set but is still gooey. (The individual ramekins need less baking time than a larger baking dish.)
  4. Serve with toppings of your choice!
*I baked mine in a 5x7 dish as well as 3 individual ramekins.




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Rate this recipe (after making it):  

  1. Rachel Cantin

    Usually not a big fan of bread pudding, but it was awesome!

  2. Freddy Carter

    Hi, it’s such a joy reading your articles or posts.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.