Pumpkin bread pudding is a delicious, comforting dessert that blends the flavors of fall with a warm, gooey texture. Perfect for Thanksgiving or any cozy fall gathering, this easy recipe features Hawaiian rolls, a rich pumpkin filling, and a decadent brown sugar sauce. It’s a great alternative to traditional pumpkin pie and will surely impress your guests with its unique twist on a classic dish.
Why You’ll Love This Pumpkin Bread Pudding
This pumpkin bread pudding recipe is incredibly easy to make, offering a perfect blend of sweetness and spice. The rich pumpkin flavor paired with the soft, sweet Hawaiian rolls creates a comforting texture that’s hard to resist. The addition of brown sugar sauce and vanilla ice cream makes it even more irresistible. Whether you’re looking for a Thanksgiving dessert or a fall treat, this recipe is quick, simple, and family-friendly.
Ingredients for Pumpkin Bread Pudding
Here’s a list of the essential ingredients for making the best pumpkin bread pudding:
- Kings Hawaiian Rolls: Soft and slightly sweet, these rolls are perfect for bread pudding. They provide the ideal texture when soaked in the pumpkin mixture.
- Half and Half: Adds creaminess to the pudding base, balancing the flavors and making the pudding rich.
- Canned Pumpkin: Pure pumpkin puree brings that signature fall flavor to the dish.
- Eggs: Eggs act as a binding agent, helping to give structure to the pudding while contributing to the creamy texture.
- Vanilla Extract: A small amount of vanilla enhances the flavor and complements the spices in the recipe.
- Brown Sugar: Adds a deep sweetness and helps create the rich, gooey texture of the pudding.
- Cinnamon: A classic spice for fall desserts, cinnamon pairs beautifully with the pumpkin.
- Pumpkin Pie Spice: Enhances the pumpkin flavor with a blend of spices that give the pudding its characteristic warmth.
- Unsalted Butter: Used in the brown sugar sauce, butter adds richness and flavor.
- Heavy Cream: Gives the brown sugar sauce its creamy texture, making it the perfect drizzle over the warm bread pudding.
Alternative Ingredient Suggestions
If you’re looking to make this recipe with a twist or cater to dietary preferences, here are a few swaps you can try:
- Gluten-Free Bread: If you’re gluten intolerant, feel free to substitute the Hawaiian rolls with gluten-free bread for a similar texture and flavor.
- Dairy-Free Version: Use almond milk or coconut milk in place of half and half, and opt for dairy-free butter to make this recipe suitable for dairy-free diets.
- Pumpkin Spice: If you don’t have pumpkin pie spice, you can easily make your own by combining cinnamon, nutmeg, and cloves.
How to Make Pumpkin Bread Pudding
Follow these simple steps to create your perfect pumpkin bread pudding:
- Prepare the Bread: Tear the Hawaiian rolls into bite-sized pieces and place them in a large mixing bowl. If you prefer uniform pieces, you can cut the rolls into cubes.
- Mix the Wet Ingredients: In a separate bowl, whisk together the half and half, canned pumpkin, eggs, and vanilla extract until smooth. Add the white and brown sugar, cinnamon, and pumpkin pie spice, then whisk until fully combined.
- Soak the Bread: Pour the pumpkin mixture over the bread cubes and gently stir to coat all the bread evenly. Allow the bread to soak for at least an hour in the refrigerator.
- Bake the Pudding: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or cooking spray. Pour the soaked bread mixture into the pan and bake uncovered for 35 minutes, or until the pudding is golden brown and set.
- Make the Brown Sugar Sauce: In a small saucepan, melt the brown sugar and butter over medium heat. Stir in the heavy cream and cook for another 3 minutes, stirring occasionally. Once the sauce is smooth, remove it from heat and set it aside to cool for a few minutes.
- Serve: Drizzle the brown sugar sauce over the warm bread pudding and serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Tips & Tricks for Perfect Pumpkin Bread Pudding
Here are some helpful tips to ensure your pumpkin bread pudding turns out perfectly:
- Check the Bread Soak: Make sure the bread is fully soaked in the pumpkin mixture before baking. This helps achieve a rich, pudding-like texture.
- Don’t Overbake: Keep an eye on the pudding as it bakes. If you overbake, it can become too dry. The top should be golden brown, but the center should remain slightly soft and custardy.
- Chill Before Baking: Letting the bread mixture sit in the fridge for at least an hour helps the bread absorb the pumpkin mixture, creating the perfect texture.
- Storage: If you have leftovers, store the bread pudding in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Simply reheat before serving.
Pairing Ideas and Variations
Pumpkin bread pudding pairs wonderfully with a variety of side dishes and toppings:
- Toppings: Vanilla ice cream, whipped cream, or even a dollop of cinnamon-spiced whipped cream will complement the rich flavors of the bread pudding.
- Side Dishes: Serve alongside roasted vegetables or a light salad for a well-rounded meal.
- Variations: Try adding chopped pecans or walnuts for a delightful crunch. If you want to spice things up, you can add a splash of bourbon to the brown sugar sauce for an adult twist.
Health Benefits of Pumpkin Bread Pudding
Pumpkin isn’t just delicious – it’s packed with health benefits. It’s rich in vitamins A and C, which support healthy skin and immunity. The fiber in pumpkin helps with digestion, while the eggs and cream add protein and calcium. By using whole ingredients and reducing the sugar, this pumpkin bread pudding can be a healthier dessert option to enjoy during the fall season.
Pumpkin bread pudding is a perfect way to bring the flavors of fall to your table in a fun, new way. Whether you’re serving it for Thanksgiving or as an afternoon treat, it’s sure to be a hit with family and friends alike!
Conclusion
Pumpkin bread pudding is a delightful dessert that combines the cozy flavors of fall with a comforting texture. This easy recipe is perfect for Thanksgiving or any family gathering. The sweetness of Hawaiian rolls, the spiced pumpkin filling, and the decadent brown sugar sauce come together in a way that’s sure to please everyone. It’s a great alternative to pumpkin pie and offers a delicious, rich experience that’s perfect for those who want to try something new while still enjoying classic pumpkin flavors. Serve it warm with ice cream or whipped cream, and your guests will be asking for seconds!
Frequently Asked Questions (FAQ)
Can I use a different type of bread for pumpkin bread pudding?
Yes! While Hawaiian rolls are a great option for their sweetness, you can also use other types of bread such as French bread, challah, or brioche. Just be sure to use slightly stale bread for the best texture. Fresh bread can make the pudding soggy, so it’s better to let your bread sit out for a day or so before making the recipe.
How can I make this pumpkin bread pudding gluten-free?
To make this recipe gluten-free, simply swap out the Hawaiian rolls for gluten-free bread. Make sure to choose a firm bread that won’t get too soggy. Also, check the ingredients for any hidden gluten in your spices or other ingredients.
Can I prepare pumpkin bread pudding in advance?
Absolutely! You can assemble the pudding and let it sit in the refrigerator overnight before baking it. This gives the bread more time to soak up the pumpkin mixture, resulting in a richer, more flavorful dessert. When ready to bake, just pop it in the oven as directed.
Can I freeze pumpkin bread pudding?
Yes, pumpkin bread pudding can be frozen for later use. Once baked and cooled, wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, simply thaw in the refrigerator overnight and bake at 350°F (175°C) for about 15–20 minutes, or until warmed through.
More Relevant Recipes
- Pumpkin Zucchini Bread: This moist and flavorful pumpkin zucchini bread is a great fall treat. Packed with the goodness of pumpkin and zucchini, it’s a perfect option for those who love pumpkin-flavored desserts but want something a bit different than traditional bread pudding.
- Pumpkin Spice Cake with Cream Cheese Frosting: A rich and fluffy pumpkin spice cake topped with luscious cream cheese frosting. The combination of spices and pumpkin makes this cake a wonderful dessert that’s perfect for autumn gatherings and a nice alternative to pumpkin bread pudding.
- Pumpkin Cinnamon Sugar Soft Pretzels: These warm, soft pretzels are infused with the flavors of pumpkin and cinnamon, coated in sweet sugar. Perfect for snacking or serving as a dessert, these pretzels provide a sweet and savory twist on pumpkin-flavored treats that will complement the pumpkin bread pudding.

Easy Pumpkin Bread Pudding Recipe with Brown Sugar Sauce
- Total Time: 50 minutes
- Yield: 8 servings
Description
Pumpkin bread pudding is a delicious, comforting dessert blending fall flavors with a warm, gooey texture. Featuring Hawaiian rolls, rich pumpkin filling, and decadent brown sugar sauce, it’s a perfect alternative to traditional pumpkin pie.
Ingredients
- Kings Hawaiian Rolls (soft and slightly sweet)
- Half and Half
- Canned Pumpkin
- Eggs
- Vanilla Extract
- Brown Sugar
- Cinnamon
- Pumpkin Pie Spice
- Unsalted Butter
- Heavy Cream
Instructions
- Tear Hawaiian rolls into bite-sized pieces and place in a large mixing bowl.
- Whisk together half and half, canned pumpkin, eggs, vanilla extract, white and brown sugar, cinnamon, and pumpkin pie spice until smooth.
- Pour pumpkin mixture over bread cubes and gently stir to coat evenly. Refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Pour soaked bread mixture into pan and bake uncovered for 35 minutes until golden brown and set.
- In a saucepan, melt brown sugar and butter over medium heat. Stir in heavy cream and cook 3 minutes until smooth. Remove from heat and cool slightly.
- Drizzle brown sugar sauce over warm bread pudding and serve with whipped cream or vanilla ice cream.
Notes
Ensure bread is fully soaked before baking for rich texture. Avoid overbaking to keep center soft. Refrigerate soaked mixture for at least an hour. Store leftovers airtight in fridge up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg