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Pumpkin Pie Bread Pudding with Challah

Pumpkin Pie Bread Pudding with Challah served in a bowl, topped with creamy sauce and a golden crust.
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Pumpkin Pie Bread Pudding with Challah is a warm, cozy fall dessert made with creamy pumpkin custard, soft challah bread, and fragrant spices—perfect for holidays and make-ahead baking.

Ingredients

Scale
  • 2 (15 oz) cans pumpkin puree (no sugar added)
  • 1 cup whole milk
  • 2/3 cup heavy cream
  • 4 large eggs
  • 1 cup maple syrup
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice (or pumpkin spice)
  • 1/8 tsp kosher salt
  • 1 1/2 tsp vanilla extract
  • 10 cups challah bread, cubed
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • Butter or oil spray for greasing the pan

Instructions

  1. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, maple syrup, cinnamon, nutmeg, allspice, salt, and vanilla.
  2. Add the challah bread cubes, chopped pecans, and raisins. Toss gently to combine.
  3. Cover the bowl with plastic wrap and let the mixture soak for 30 minutes.
  4. Preheat the oven to 325°F. Grease a 9×13-inch baking dish with butter or spray.
  5. Transfer the mixture to the baking dish and spread evenly. Top with extra pecans if desired.
  6. Bake for 50–55 minutes until set and slightly golden.
  7. Cool on a wire rack for at least 15 minutes. Serve warm or at room temperature.

Notes

  • Use slightly stale challah or brioche for best texture.
  • Do not use pumpkin pie filling—only pure pumpkin puree.
  • Let the bread soak fully for 30 minutes before baking.
  • Can be made ahead and refrigerated overnight before baking.
  • Customize with chocolate chips, apples, or bourbon for variety.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-pie-bread-pudding-with-challah/