Can I make pumpkin bread pudding ahead of time?

Yes! You can prepare the custard-soaked bread mixture the night before and store it in the refrigerator overnight. Simply bake it the next day when you’re ready to serve. The brown sugar sauce can also be made in advance and reheated gently on the stove or microwave.

What kind of bread works best if I don’t have Hawaiian rolls?

Any thick, slightly stale bread like brioche, challah, French bread, or even croissants will work well. Avoid soft, sandwich-style bread as it tends to get too mushy. The key is using bread that holds its structure but can soak up the rich pumpkin custard.

Can I freeze pumpkin bread pudding?

Yes, you can freeze baked pumpkin bread pudding for up to 2 months. Cool it completely, wrap tightly, and freeze in portions. Reheat in the oven at 325°F until warmed through. For best texture, avoid freezing the brown sugar sauce — make it fresh before serving.

Pumpkin Bread Pudding – Easy Fall Dessert Idea

Description

This Pumpkin Bread Pudding is the ultimate cozy fall dessert, made with soft Hawaiian rolls soaked in a spiced pumpkin custard and topped with a rich brown sugar sauce. It’s easy to prepare, kid-friendly, and perfect for Thanksgiving or any chilly autumn evening.

Ingredients

Scale

6 Kings Hawaiian Rolls (or half of a 12-pack)
1 cup half and half
1 cup canned 100% pumpkin puree
2 eggs
1 teaspoon vanilla extract
1/3 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2/3 cup brown sugar (for sauce)
1/4 cup unsalted butter (for sauce)
1/4 cup heavy cream (for sauce)

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Instructions

Break Hawaiian rolls into large bite-sized pieces and place them in a large mixing bowl.
In another bowl, whisk together half and half, pumpkin puree, eggs, and vanilla.
Add white sugar, brown sugar, cinnamon, and pumpkin pie spice to the mixture and whisk until smooth.
Pour the pumpkin custard over the bread pieces and gently fold until evenly coated.
Refrigerate the mixture for at least 1 hour to let the bread soak.
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or cooking spray.
Transfer the chilled mixture into the prepared pan and bake uncovered for about 35 minutes.
To make the sauce, melt brown sugar and butter in a small saucepan over medium heat.
Stir in heavy cream and cook until smooth, about 3 minutes. Let it cool slightly.
Drizzle brown sugar sauce over warm bread pudding and serve with whipped cream or vanilla ice cream.

Notes

Use day-old or slightly stale bread for best texture.
The custard mixture can be made and chilled overnight.
Serve warm for the best flavor and texture.
Brown sugar sauce is rich — offer it on the side so guests can control sweetness.
Store leftovers in the fridge for up to 3 days; reheat before serving.

Prep Time: 1 hour 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 35g
Sodium: 180mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 6g
Cholesterol: 105mg