4.50 from 2 votes

Pumpkin Gingerbread Pudding

This Pumpkin Gingerbread Pudding is the best sweet breakfast or dessert! Soft cubes of sourdough bread soaked in a sweet, perfectly spiced pumpkin batter, then baked until soft in the middle and crispy on the edges.

Pumpkin gingerbread pudding in a white pan.

Why You’ll Love Pumpkin Gingerbread Pudding

  • Simple ingredients. Just 9 basic ingredients needed for this recipe!
  • Breakfast or dessert. Serve it with vanilla ice cream for dessert or with your favorite breakfast recipes to start your day.
  • Easy to digest. Sourdough bread is easier on the stomach than regular bread. 


  • Butter – salted and melted
  • Sourdough Bread – use day old bread
  • Pumpkin Puree – make sure you get canned pumpkin puree; not pumpkin pie filling. Filling has added sweetener while puree is just pumpkin.
  • Eggs – eggs add moisture and bind everything together as the bread pudding bakes.
  • Brown Sugar – gives the dessert the perfect warm sweetness and gooey texture.
  • Spices – we’re adding a little bit of cinnamon, ginger, and nutmeg to round out the flavors.
  • Milk – adds so much moisture that soaks into the bread for the perfect pudding texture.
A spatula lifting a piece of pumpkin gingerbread puddning.

How to Make Pumpkin Gingerbread Pudding

This simple pumpkin dessert takes just 20 minutes to prep! 

  • Step One: Place the bread cubes in a buttered baking pan, then set aside.
  • Step Two: In a bowl, mix together the rest of the ingredients, then pour the batter over the bread cubes.
  • Step Three: Let the bread soak everything up for a few minutes, then bake until puffy and golden around the edges.
  • Step Four: Cool for a few minutes, then dig in!

Equipment Needed

No specialty equipment needed for this easy pumpkin dessert. 

This post contains affiliate links.

Pumpkin gingerbread pudding in a pan with a piece cut out.

What to Serve with Pumpkin Gingerbread Pudding

Get our FREE

    We respect your privacy. Unsubscribe at anytime.

    Pumpkin gingerbread pudding can be served as a dessert or as a sweet breakfast option! 

    If you’re serving it as dessert, it’s delicious next to a big scoop of vanilla ice cream

    If you’re serving it up for breakfast, enjoy it with any of your favorite breakfast recipes! A few of my favorites are Quiche Lorraine, egg muffins, or the classic eggs and bacon combo. 

    Substitutions and Variations

    • Use another kind of stale bread. Even regular white bread will work.
    • Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg and ginger to give the recipe a more pumpkin pie taste.
    • Add in some nuts or raisins for extra texture.

    Recipe Tips and Tricks

    • Use day old bread. The staler, dryer bread holds up better with the creamy batter. It gets soft, but not soggy!
    • If you don’t have day-old bread, you can set it out on the counter for a little bit or spread the cubes out on a baking sheet and toast them in the oven for a few minutes to dry them out.
    • Let the bread soak. Give the bread a little bit of time to soak up the batter and flavor before you bake.
    • If the top starts to brown too much before the middle is heated through, just cover the pan with foil and continue to cook until heated through.
    A plate with a slice of pumpkin gingerbread pudding.

    Storage Instructions

    Leftover pumpkin gingerbread pudding will last in an airtight container in the fridge for up to 5 days.

    To reheat, pop back in the oven or warm single servings in the microwave until heated through. 

    Can I Freeze Pumpkin Gingerbread Pudding?

    Absolutely. You can freeze bread pudding for up to 2 months. Just let it cool completely, transfer it to an airtight container, then store.

    When you’re ready to enjoy again, thaw overnight in the fridge, then warm in the oven or microwave until heated through.

    A piece of pumpkin gingerbread pudding on a plate topped with vanilla ice cream.

    More Pumpkin Desserts You’ll Love

    You’ll also like Cracker Pudding, Eggnog Bread Pudding, Half Hour Pudding, Gingerbread Cupcakes, Radio Pudding and Gingerbread Latte.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    Pumpkin gingerbread pudding in a white pan.
    4.50 from 2 votes

    Pumpkin Gingerbread Pudding

    Created by Stacie Vaughan
    Servings 10
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Serve this delicious Pumpkin Gingerbread Pudding recipe for breakfast or dessert! A mouthwatering bread pudding perfect for fall.


    • 2 tbsp salted butter melted
    • 4 cups cubed day-old sourdough bread
    • 1 cup pumpkin puree
    • 5 large eggs
    • cup brown sugar firmly packed
    • 1 tsp cinnamon
    • 1 tsp ground ginger
    • ½ tsp nutmeg
    • 2 cups milk


    • Preheat oven to 350°F.
    • Grease a 9×13 inch baking pan heavily with the melted butter. Distribute cubed bread in the pan, and set aside.
    • In a medium-sized mixing bowl, combine the remaining ingredients, stirring in the milk last.
    • Pour pumpkin mixture over the cubed bread and allow the bread to soak up the milk mixture for about 10 minutes while the oven pre-heats.
    • Bake until a little puffy in the middle and golden brown around the edges, about 55 minutes.
    • Cool for 20 minutes then serve warm, with vanilla ice cream.


    Sourdough bread is easier to digest than regular bread, so you can enjoy a bowl of this bread pudding for either dessert or breakfast! Freeze sourdough bread odds and ends until your next batch of bread pudding.


    Serving: 1g | Calories: 183kcal | Carbohydrates: 26g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 184mg | Fiber: 1g | Sugar: 16g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword Pumpkin Gingerbread Pudding

    Did you make this recipe?

    I’d love to see it! Make sure to share it on your favorite social platform.

    Want Even More Recipes?

    Join Moms Best Recipes to find more delicious family recipes.

    The Best of Simply Stacie ebook cover.

    free ebook!

    The Best of Simply Stacie

    When you subscribe to the newsletter for the latest updates!

    Similar Posts