If you're looking for a dessert that's both easy and delicious, pumpkin bread pudding is the way to go!
This fall-inspired treat doesn't require any advanced planning or prep, making it perfect for that spontaneous sweet tooth or last-minute gatherings.
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You can make this bread pudding from start to finish in under an hour!
Serve it with a delicious homemade caramel sauce, which can be made days ahead. And you definitely don't want to skip the vanilla sauce!
I used my Ninja Foodi Possible Cooker Pro which worked perfectly for toasting the bread and baking the bread pudding. It turned out amazing!
However, you can make the bread pudding in a casserole dish and bake it in the oven and I have included those directions as well.
Suggested Kitchen Tools for Making Pumpkin Bread Pudding
- Ninja Foodi Possible Cooker (or you can bake it in a casserole dish in the oven)
- Tongs
- Mixing Bowls and Measuring Spoons
- Sharp Knife
- Cutting Board
Ingredients & Substitutions
This recipe uses basic everyday ingredients.
You will need:
- Brioche bread: About one pound, cut into two-inch squares.
- Pumpkin: A 15-ounce can of pure pumpkin puree (not pumpkin pie filling).
- Heavy whipping cream: One cup.
- Brown sugar: Two-thirds of a cup, packed.
- Eggs: Four large eggs.
- Vanilla paste or extract.
- Spices.
Bread
This recipe uses Brioche bread instead of a crusty French bread which eliminates the need for soaking the bread overnight.
Brioche bread is an enriched bread usually made with butter, eggs, and dairy. It is soft and richer than plain white bread.
You can substitute other types of bread in this recipe if desired, but you may want to soak the bread cubes for several hours in the custard if it is a crusty type of bread.
Typically bread pudding is made with stale bread or bread that has been left out overnight to harden some. You can certainly do that in this recipe or you can take the shortcut I did and lightly toast the bread cubes.
You can toast them in the oven or in the Possible Cooker Pro.
Pumpkin Custard
The pumpkin custard in this recipe is made with canned pumpkin puree, not pumpkin pie filling, along with eggs, cream, and flavorings.
If you want to substitute canned pumpkin pie mix, you will want to make a few changes to the recipe. Canned pumpkin pie mix usually has the spices and sugar already in it so you can omit those in the recipe.
However, I can't say exactly how much sugar and spices are in the various brands of pumpkin pie filling so you may want to mix it with the heavy cream and then taste for sweetness and spices before adding the eggs.
You will probably need about 20 ounces of the canned pumpkin pie mix as compared to 15 ounces of canned pumpkin puree for a total amount of 4 cups of pumpkin custard.
The spices I use in the recipe are all the usual ones that go into pumpkin pie; cinnamon, cloves, nutmeg, allspice, and ginger. You can omit or add any type of spices that you like or use the already blended pumpkin pie spice mix.
If you want to substitute pumpkin pie spice, I would use about 1 Tablespoon of it along with an extra 1-2 teaspoons of extra ground cinnamon.
How to Make Pumpkin Bread Pudding in the Ninja Possible Cooker Pro
Mise En Place (prep for recipe)
- Gather Ingredients: Before making the bread pudding, have all of your ingredients measured out and ready to go. This makes everything much easier.
- Gather Supplies: Choose a large mixing bowl that can accommodate 4 cups of custard AND leave room for whisking. If you are baking the pumpkin custard in the oven, butter a casserole dish that is about 8"x 10" in size.
Prepare the Bread
Overnight Preparation
If you want to skip the toasting step, you can cut the bread into 2" cubes, spread it out over a wire rack, and leave it on the counter overnight. This will dry the bread which helps keep it from becoming too mushy when mixed with the custard.
Day of Preparation
I am the world's worst planner, and when I want to make something, I just want to make it and have it done. So, I very seldom plan ahead to do the overnight preparation, and you don't have to either.
Just before making the bread pudding, cut the bread into 2" cubes and lightly toast it.
I use the Ninja Possible Cooker to toast the bread and bake the bread pudding so it is super easy and only uses one pot.
- Cut the bread into 2" cubes or tear it apart into 2" pieces and put it in the bottom of the Ninja Foodi Possible Cooker Pro.
- Turn the sear/sauté on high and let it go through the preheat process. I like to gently toss the bread with tongs even during preheat so the bread doesn't burn.
- Gently toss the bread a few times in the bottom of the Possible Cooker Pro and turn off the sear/sauté when you start to see the bread just starting to toast. This only takes a few minutes, and I usually prepare the custard while the bread is toasting.
You can also toast the bread cubes in the oven, and I go over that process in the section for making the pumpkin bread pudding in the oven.
Prepare the Custard
This is one of those times where I have start off by saying, don't do it like I did on the video! Boy, did I mess that up. Everything worked out fine, but I made things way more difficult then they need to be.
Don't do it as shown below! LOL
Follow this order of mixing the ingredients and ignore the order I mixed them in. The pictures are not going to match because I added the ingredients in a weird order above which made it very hard to whisk.
- Add the eggs, brown sugar, spice blend, vanilla, and pumpkin puree to a large mixing bowl. Whisk until well combined.
- Add the cream and lightly whisk until combined.
Quick Tip
You can also use a blender to blend all of the ingredients for the custard together, but don't blend the heavy cream! Mix that in at the end.
Make and Bake the Bread Pudding
Once the bread is toasted and the custard is made, it is time to bake the bread pudding. The Ninja Possible Cooker Pro should be turned off at this point, but may still be warm from toasting the bread cubes.
- Pour the custard over the cubes of bread
- Fold the custard into the toasted bread
Make sure all the bread pieces are well coated with the custard mixture. Don't over mix or you may compress the bread too much.
- Setting the Ninja Possible Cooker to Bake
Once the custard is folded into the bread, put the lid on the Ninja cooker. Set it to the bake function at 250 degrees for 30 minutes and hit it start. - Letting the Bread Pudding Rest
When the baking time is up, carefully remove the lid and let the bread pudding sit for about 10 to 15 minutes before serving. This resting time ensures that the custard is fully cooked and set. I let it rest with the lid off. - You can serve it warm or allow it to come fully to room temperature.
Quick Tip
You can use an instant read thermometer if you want to make sure your bread pudding is fully cooked. The temperature should read at least 160℉/71℃. Don't worry if it is above that temp.
Scoop out the pumpkin bread pudding and serve with caramel sauce and vanilla sauce for the perfect dessert!
How to Bake Pumpkin Bread Pudding in the Oven
If you don't have the Ninja Foodi Possible Cooker Pro, you can certainly make the pumpkin bread pudding and then bake it in the oven.
There aren't any changes to the recipe ingredients, and you will prepare the custard the same way as above.
Choosing the Best Casserole Dish for Oven Baking
While you can use any size casserole dish that you have on hand, the size will make a difference in baking time and the height of your bread pudding.
The smaller the baking dish, the higher the bread pudding will be and the longer it will have to bake. You will also need to make temperature adjustments (lower the temp) when using smaller baking dishes.
The most popular size baking dish is a 9"x 13" and you can use that size, but your bread pudding will not be quite as high. You can increase the ingredients to make 1½ batches which will be perfect in a 9" x 13" pan.
I recommend using a baking dish that is as close to 11" x 7" as you have on hand. This will result in the perfect height for bread pudding.
I will give my suggested baking temperatures and times for these two sizes below.
Preparing the Brioche Bread
You can either cube the bread into 2" pieces and let them sit out overnight on a cooling rack or use your oven to toast them just before assembling the bread pudding.
To lightly toast the bread in the oven, place the cubes of bread on a large tray in a single layer. Bake at 250℉/120℃ for 10-15 minutes, tossing the bread around a few times. You want a very light toasting, just enough to firm up the bread.
Mixing the Custard
In a large mixing bowl, whisk the eggs and the pumpkin puree. Add the brown sugar and spices and whisk.
Add the cream and stir until well-incorporated.
Assembling and Baking the Bread Pudding
- Butter your baking dish.
- Put the bread cubes in a large mixing bowl and pour the custard over top. Gently fold the custard to coat all of the bread cubes.
- Pour into your baking dish and cover with aluminum foil or any bake safe lid that fits.
- You can use the suggested baking times below based on the size of your casserole dish.
Baking Temperatures and Times
11x7 Pan: Bake in a preheated oven at 325℉/160℃ for 30-35 minutes or until the internal temp of the pudding reaches at least 165℉/74℃.
9x13 pan: Bake in a preheated oven at 300℉/150℃ for 25 minutes or until the internal temp of the pudding reaches at least 165℉/74℃.
You can remove the aluminum foil or lid during the last 5 minutes of cooking.
Let the bread pudding sit at room temperature for at least 10 minutes before cutting and serving.
Enjoy!
Storage & Reheating Instructions
How to Store Leftover Pumpkin Bread Pudding
Refrigeration
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Before freezing it is very important that the bread pudding has cooled completely. I recommend refrigerating overnight before freezing.
If you want to freeze in already-cut pieces, place the pieces on parchment-lined tray and freeze for several hours. Then place the frozen pieces of bread pudding in a freezer bag and freeze for up to 6 months.
You can also freeze it as one large piece by wrapping it in plastic wrap and then placing it in a freezer bag. Freeze up to 6 months.
Quick Tip
I recommend removing the bread pudding from the package and thawing at room temperature or uncovered in the fridge.
How to Reheat Bread Pudding
I recommend reheating in a low temperature oven (275-300℉/135-150℃) with the bread pudding wrapped in aluminum foil or in a covered container so the heat from the oven won't dry it out.
You can also reheat in the microwave, but I suggest very short intervals of time because microwaving bread can cause it to become hard if heated too long.
More Great Dessert Recipes!
Here are several other fall-inspired dessert recipes that you will love.
Pumpkin Bread Pudding Recipe
Ingredients
- 1 pound brioche bread, cubed in 2" pieces It's fine if your loaf is a little over 1 pound.
- 4 large eggs
- 15 ounces pumpkin puree
- ⅔ cup brown sugar
- 1 Tablespoon Vanilla Paste or extract
- 1 cup heavy cream
Spice Blend
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon fine grind sea salt or kosher salt
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Instructions
Preparing the Bread
- Cube the bread into 2" pieces and let sit out on a cooling rack overnight to dry out. Or, you can toast them in the Possible Cooker Pro using sear/sauté on high for about 3-4 minutes. Make sure to toss them around a bit while they are toasting.1 pound brioche bread, cubed in 2" pieces
Making the Pumpkin Custard
- In a small bowl, mix together the spice blend.1 Tablespoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon allspice, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon fine grind sea salt or kosher salt
- Just before you are ready to make the bread pudding, whisk the eggs with the pumpkin puree, brown sugar, spice blend, and vanilla in a large mixing bowl (8 cup capacity is best)4 large eggs, 15 ounces pumpkin puree, ⅔ cup brown sugar, 1 Tablespoon Vanilla Paste or extract
- Stir the heavy cream into the pumpkin mixture until well incorporated.1 cup heavy cream
Assembling and Baking in the Possible Cooker Pro
- Place the cubes of bread into the Ninja Possible Cooker Por (if you didn't toast them in the cooker) and pour the pumpkin mixture over the bread cubes. Fold the pumpkin custard and bread cubes so the bread is coated with the custard.
- Put the lid on the Ninja Possible Cooker Pro and select the bake function. Set the temperature to 250°F and the time for 30 minutes. *If you didn't toast the bread cubes in the pot and/or you are starting with a cold pot, increase the time to 35 minutes.
- The bread pudding is done when it reaches at least 160℉/ 72℃ and is not wet to the touch. Don't worry if it reads higher than that. MIne read in the 200's ℉ and it was perfect.
- Let it sit in the pot uncovered for at least 10 minutes and then cut and serve with vanilla sauce and caramel sauce.
Assembling and Baking in the Oven
- Preheat the oven to 325℉/165℃. Butter an 11" x 7" baking dish.
- Put the bread cubes in a large mixing bowl and pour the custard over top. Gently fold the custard to coat all of the bread cubes.Pour into your baking dish and cover with aluminum foil or any bake safe lid that fits.
- Oven Baking Temperatures and Times11x7 Pan: Bake in a preheated oven at 325℉/160℃ for 30-35 minutes or until the internal temp of the pudding reaches at least 165℉/74℃. 9x13 pan: Bake in a preheated oven at 300℉/150℃ for 25 minutes or until the internal temp of the pudding reaches at least 165℉/74℃. Remove the aluminum foil or lid during the last 5 minutes of cooking.
- Let the bread pudding sit at room temperature for at least 10 minutes before cutting and serving.
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Amber
This is a great recipe! Perfect for the holidays. Super easy and unbelievably delicious!
Louise
I'm so glad you like it!
Susan
Can this be made in the ninja foodi if we don’t have the possible cooker?
Louise
I didn't have time to test it in the Ninja Foodi Pressure Cooker & Air Crisper, but I think low slow cook would be the best choice of functions in that appliance. I don't have specific timing since I haven't done it yet, but I'm thinking an hour or so.