Pumpkin Pie Bread Pudding with Challah: The Best Fall Dessert You’ll Ever Make

When the crisp air of fall arrives, nothing beats the comforting flavors of pumpkin and warm spices. This Pumpkin Pie Bread Pudding with Challah is the perfect seasonal treat—soft, custardy, slightly sweet, and loaded with the cozy essence of autumn. Whether you’re baking for Thanksgiving or simply craving a warm dessert on a chilly night, this recipe checks every box. It’s also a fantastic way to use up stale challah or leftover pumpkin puree. Don’t miss our Crustless Pumpkin Pie Recipe if you’re after something equally nostalgic but gluten-friendly.

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Why This Pumpkin Pie Bread Pudding Deserves a Spot on Your Fall Table

The cozy fall flavors that make this dessert unforgettable

This dish brings together the best of fall: creamy pumpkin puree, cinnamon, nutmeg, and maple syrup, all soaked into fluffy challah bread. The result? A decadent, custard-like dessert that smells like a holiday and tastes like your favorite pumpkin pie—only better. It’s the kind of comfort food that makes guests ask for seconds (and the recipe).

How challah takes this bread pudding to the next level

Challah isn’t just for Friday night dinners—it’s the ultimate choice for bread pudding. Its pillowy texture and rich flavor absorb the pumpkin custard beautifully, giving this dessert a soft, melt-in-your-mouth quality. If you’ve got leftover raisin challah, even better—it adds little bursts of sweetness and texture without needing extra effort.

A dessert that’s easy, flexible, and perfect for make-ahead

Got a can of pumpkin puree and a loaf of bread on the counter? Then you’re halfway there. This recipe requires minimal prep and bakes in under an hour. Plus, it’s easy to customize with add-ins like pecans, raisins, or chocolate chips. It also makes a terrific make-ahead dessert for Thanksgiving. Just refrigerate overnight and bake when you’re ready.

Looking for inspiration? Try our Pumpkin Oatmeal Chocolate Chip Cookies for another cozy seasonal delight.

Essential Ingredients You’ll Need

Choosing the right bread: challah, brioche, or both?

For the ultimate texture, stick with a soft, enriched bread like challah or brioche. Both absorb the custard without falling apart. Day-old or slightly stale bread works best, as it soaks up the pumpkin mixture more thoroughly. Challah with raisins adds extra flavor without more prep—definitely a win for busy bakers.

Bread Type	Texture	Flavor	Best Used For
Challah	Soft & fluffy	Mild, slightly sweet	Traditional pudding base
Brioche	Buttery & rich	Subtly sweet	Extra indulgent option
French baguette	Firm, chewy	Neutral	Needs extra soaking

Check out our Pumpkin Bread with Cinnamon Sugar Topping if you’re after more bread-based fall bakes.

The secret behind creamy, rich pumpkin custard

At the heart of this bread pudding is a velvety custard made with pumpkin puree, eggs, whole milk, and heavy cream. Maple syrup adds natural sweetness, while cinnamon, nutmeg, and allspice bring that signature pumpkin spice kick. Always use pure pumpkin puree—not pumpkin pie filling—to control the sweetness and flavor.

To make the custard extra luxurious, let it soak into the bread for at least 30 minutes before baking. This step ensures every bite is packed with silky, spiced goodness.

Optional mix-ins that add extra texture and flavor

Want to jazz it up? Toss in chopped pecans or walnuts for crunch, or raisins for a chewy pop of sweetness. Dark chocolate chips or sautéed apples also work great. You can even substitute the pumpkin with sweet potato puree for a slightly earthier twist.

Don’t miss our Pumpkin Bundt Cake for more autumn dessert magic.

How to Make Pumpkin Pie Bread Pudding with Challah

Step-by-step instructions with pro tips

This cozy fall dessert is surprisingly easy to whip up. All you need is a mixing bowl, a whisk, and a baking dish.

Step-by-step process:

1. Prepare the custard: In a large bowl, whisk together 2 cans of pumpkin puree, 1 cup whole milk, ⅔ cup heavy cream, 4 eggs, 1 cup maple syrup, 1½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, a pinch of kosher salt, and 1½ tsp vanilla extract.
2. Add the bread: Cut your challah into small chunks (around 10 cups). Toss it into the bowl along with ½ cup chopped pecans and ½ cup raisins. Gently fold until coated.
3. Soak: Cover the bowl with plastic wrap and let everything soak for 30 minutes. This allows the bread to fully absorb the custard.
4. Preheat the oven: Set it to 325°F. Grease a 9×13-inch baking dish.
5. Transfer & Bake: Pour the mixture into the dish and spread evenly. Sprinkle extra pecans on top if desired. Bake for 50–55 minutes.
6. Rest & Serve: Let it cool for at least 15 minutes. Serve warm, preferably with a scoop of vanilla ice cream.

Want something just as simple but with a fruit twist? Discover great ideas like our Nectarine Crumble Bars.

Soaking time and oven magic: what to expect

The 30-minute soaking phase is critical—don’t skip it. It ensures the custard fully permeates the bread without making the pudding soggy. When baking, the pudding will puff slightly and set firmly around the edges. The center should spring back lightly to the touch when done.

Pro tip: If you’re using drier or crusty bread like a baguette, add an extra ⅓ cup of milk or cream to the custard to maintain a creamy consistency.

Make-ahead tips for Thanksgiving and beyond

Hosting a crowd? Make this dessert a day in advance. Assemble the bread pudding, cover it tightly, and refrigerate overnight. The next day, remove it from the fridge about an hour before baking. If baking cold, simply increase the time by 5–10 minutes.

Leftovers? They’ll keep in the fridge for up to 2 days. Cover the dish with plastic wrap or portion it into an airtight container.

Check out our Thanksgiving Piecaken Recipe for another show-stopping holiday dessert.

Serving Suggestions for an Elevated Dessert Experience

What to pair it with: ice cream, whipped cream, sauces

This bread pudding is outstanding on its own, but pair it with the right topping and it becomes next-level.

Here are some winning combinations:

Topping	Flavor Pairing	Notes
Vanilla ice cream	Classic & creamy	The cold-hot contrast is irresistible
Maple whipped cream	Earthy & airy	Boosts the maple in the custard
Bourbon caramel sauce	Bold & boozy	Adds depth and richness
Cream cheese maple frosting	Tangy-sweet	Great for holiday tables

Looking for inspiration? Try our Coffee Cheesecake Recipe to see how creamy toppings transform a bake.

Turn it into a brunch or holiday morning treat

Who says bread pudding is only for dessert? Serve this pumpkin version for fall brunches or Christmas morning. Pair it with spiced chai, warm apple cider, or even a mimosa bar for festive flair.

To keep it light for brunch, skip the toppings or use a dollop of Greek yogurt instead.

Don’t miss our Greek Yogurt Lemon Loaf for another brunch-worthy bake.

Variations You’ll Want to Try

Chocolate chip, apple, or bourbon twist

Want to shake things up? Try these fun, delicious ways to remix your pumpkin challah bread pudding:

• Pumpkin Chocolate Chip Bread Pudding: Add 1 cup of dark or milk chocolate chips before baking. Chocolate adds richness and makes it extra indulgent.
• Pumpkin Apple Bread Pudding: Dice and sauté 1–2 Granny Smith apples in butter, then fold into the mix. Adds a slight tartness and autumn bite.
• Bourbon Maple Bread Pudding: Swap 2 tablespoons of cream with bourbon. It gives the custard a grown-up warmth that’s perfect for holidays.

You can also substitute chopped walnuts for pecans, or use dried cranberries instead of raisins.

Looking for more warm fall flavors? Don’t miss our Pumpkin Spice Milk Recipe to sip alongside your pudding.

Gluten-free or dairy-free adjustments

This recipe can be made gluten-free by using a GF challah-style bread or brioche alternative. For dairy-free versions, use full-fat coconut milk in place of the milk and cream. Substitute eggs with flax eggs for a vegan spin, though the texture will be slightly different.

FAQs About Pumpkin Bread Pudding with Challah

Conclusion: Warm, Comforting, and Fall-Ready

If fall had a flavor, this Pumpkin Pie Bread Pudding with Challah would be it. Rich, spiced pumpkin custard envelops soft chunks of challah, creating a dessert that’s as nostalgic as it is decadent. Whether you serve it warm with ice cream or make it ahead for a crowd, this dish delivers every time. It’s a must-have in your cold-weather recipe rotation.

Want more cozy bakes for the season? Check out our Pumpkin Brownies Recipe—you’ll thank us later.

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