Pumpkin Spice Bread Pudding

Pumpkin Spice Bread Pudding
Prep Time
15 min
Cook Time
30 min
6 servings
Recipe by: Terminatetor Family Kitchen

Use your leftover pumpkin pie to create this delicious recipe!

Make This Recipe


  • 1 cup heavy cream
  • 3/4 cup canned pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 Eggland’s Best Eggs (large)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups cubed (1-inch) brioche or any day old bread
  • 3/4 stick unsalted butter, melted


Preheat oven to 350°F

In a medium bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt and spices. Set aside.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Learn More
Information per Serving
Serving Size 1
Calories 336
Fat 24 g
Saturated Fat 14 .5 g
Cholesterol 140 mg
Sodium 120.5 mg
Carbohydrates 27 g
Dietary Fiber 1 g
Protein 5 g