This recipe for Pumpkin Challah Bread Pudding has dried cranberries and lots of spice and is quite literally the perfect Christmas morning breakfast. You can use store bought challah or make me easy Honey Challah, either way it will be fantastic.
In this Recipe
Why You’ll Love this Recipe
This recipe is super quick to make and is perfect to pop in the oven just before you head out for a Fall morning stroll. When you get back you’ll have warm bread pudding that will smell up your house with pumpkinee, spicy goodness. A dusting of powdered sugar and a big mug of hot coffee and you have the perfect fall breakfast.
You could also bake the bread pudding in 1 cup ramekins, pop them out on a plate and drizzle with a bourbon sauce and serve as an elegant holiday dessert. All I know is that there’s a large baking dish downstairs that’s screaming my name. LOUDLY.
Ingredients You’ll Need
- Pumpkin Puree – either canned or homemade
- Egg – 3 large room temp eggs
- Milk & Cream – milk and heavy cream to make the custard
- Sugar – white granulated sugar and brown sugar
- Spices – use my easy recipe for pumpkin pie spice so you always have some on hand
- Challah Bread – homemade challah or store bought. See below for other variations
- Dried Cranberries – sometimes called craisins. See below for other variations
- Butter – unsalted butter to pour over the bread pudding before it bakes
- Powdered Sugar – for dusting. You can also drizzle with maple syrup or make a quick bourbon sauce.
Find the printable recipe card with exact measurements and step-by-step instructions below.
Substitutions & Variations
- Bread – substitute other types of bread like sourdough, croissants, or Texas toast all cubed.
- Dried Cranberries – use the same quantity of raisins or use 50/50 raisins and chopped nuts.
How to Make Pumpkin Bread Pudding
This is a simple recipe and is the perfect breakfast casserole for Christmas morning or your next brunch menu.
- Preheat oven to 350. Coat a 9×13 inch baking dish with cooking spray.
- In a large bowl whisk together the pumpkin, eggs, heavy cream, milk, sugars, pumpkin pie spice and salt until well blended. Add the cubed challah and dried cranberries and stir to coat evenly with the pumpkin mixture.
- Pour into the prepared dish and spread evenly. Pour the melted butter over the top evenly.
- Bake for 35-40 minutes or until the center is set. Remove from the oven and allow to cool for about 5 to 10 minutes before serving. Dust with powdered sugar and serve.
What to Serve with Bread Pudding
- Pumpkin Spice Latte
- Maple Brown Sugar Breakfast Sausage
- Fresh Cranberry Juice
- Easy Cashew Horchata
- Aztec Kahlúa Hot Cocoa
- Nutella Coffee
FAQs
Yes! You can use croissants that are torn into pieces, cubed breads like sourdough or Texas toast. Just make sure the quantity is similar to keep the bread and egg ratios correct.
Yes! Cube gluten-free bread and use as you would the challah.
More Recipes We Love
- Chocolate Gingerbread Croissant Bake
- Cinnamon Raisin Scones
- Apple Cinnamon Bread Pudding
- Banana Bread Muffins
- Classic Cranberry Sauce
Pumpkin Challah Bread Pudding Recipe
Recommended Tools
Ingredients
- ¾ cup pumpkin puree
- 3 eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup white sugar
- ¼ cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 8 cups Challah bread, cut in 2 inch cubes
- 1 cup dried cranberries
- 6 tablespoons unsalted butter, melted
- powdered sugar, for dusting
Instructions
- Preheat oven to 350. Coat a 9×13 inch baking dish with cooking spray.
- In a large bowl whisk together the pumpkin, eggs, heavy cream, milk, sugars, pumpkin pie spice and salt until well blended. Add the cubed challah and dried cranberries and stir to coat evenly with the pumpkin mixture.
- Pour into the prepared dish and spread evenly. Pour the melted butter over the top evenly.
- Bake for 35-40 minutes or until the center is set. Remove from the oven and allow to cool for about 5 to 10 minutes before serving. Dust with powdered sugar and serve.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
This is fall on a plate…and bonus, your house will smell incredible while it’s baking.
This looks delicious!
That looks like such an awesome bread pudding – perfect for the season.
Love bread pudding! I think this might make the cut for the Thanksgiving table!
An absolutely stunning recipe! Perfect for Fall….
Make it in a ramekin? Single serving madness? 🙂 Okay. I am not big on bread pudding. But your pictures definitely say I should try this one. Hi Heather. Nice to meet you. What kind of ‘holic’ are you during the Xmas holiday? *snicker*
I am such a bread pudding addict, it’s not even funny anymore. I’d eat this in a second! Looks amazing!
YES for the pumpkin spice latte in the pic!!!! Pumpkin bread pudding’s gotta be an ultimate comfort food, and with challah, mmmmm, so good!
I have a love hate relationship with bread pudding. I hate the dry nasty ones and I love the ones that are different… like this one! This definitely goes on my list of bread puddings I want to try!
Challah is perfect for a bread pudding. I love how you combined seasonal pumpkin into it. Love it! I don’t know why I hardly make bread pudding maybe this will inspire me:).
Looks amazing!
Divinely sinful 😉
Wow, sounds and looks delicious. Save me a piece!
The pumpkin stuff i am seeing across the web is amazing – this one is one of my favorites. Gorgeous!
this looks gorgeous! I love challah, and in bread pudding? amazing!
Yum! This is so pretty and festive. Pumpkin bread pudding is so good this time of year!