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Pumpkin Pie Bread Pudding

During my childhood, we ate pumpkin pie from Thanksgiving to Christmas. I love love, love pumpkin pie and I can never get enough of it. I also love croissants and bread pudding too. So this year I had the hair-brained idea to make a bread pudding using croissants and pumpkin pie filling. To make the custard I slightly modified the recipe for the pumpkin pie custard by adding more liquid and eggs and adjusting the spices. This dessert has a milder flavor than pumpkin pie but still enough to satiate my cravings. My turkey may be the centerpiece of Thanksgiving, but to me, pumpkin is the star of the show.

Dang, I think I hit the jackpot on this one. I have already made it twice.

Pumpkin Pie Bread Pudding

with Spiced Cream Cheese Topping

This recipe blends three of my favorite things: Pumpkin Pie, Croissants and Bread Pudding. 


16 heaping cups of stale croissants, cut or torn into cubes
1-1/2 cups sugar
1 tsp salt
2 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground cloves
6 large eggs
2 – 15oz. can Libby’s 100% Pure Pumpkin
12 oz. Heavy Cream or Half and Half


Place croissant cubes in a large bowl. Set aside.

Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding

In a similar large bowl, combine sugar, salt, and spices. Add eggs. Using an electric mixer cream eggs with sugar and spices. Add pumpkin and evaporated milk and heavy cream and blend until custard is completely blended.Pumpkin Pie Bread Pudding

This is the second time I made it and I used 6 croissants and 12 +/- slices of stale brioche as I did not have enough stale croissants.

Pumpkin Pie Bread PuddingPour custard over the croissant cubes. Using a rubber spatula, carefully fold the custard into the cubes until all are coated.  Allow to rest for 1 hour so that croissants and completely absorb the custard.Pumpkin Pie Bread PuddingBefore

Pumpkin Pie Bread Pudding
After – custard has soaked the bread cubes

Fifteen minutes before the resting period ends, preheat oven to 350 degrees.

Butter or spray your 10×14 glass baking dish. At the hour, pour the mixture into the dish and spread out evenly.

Pumpkin Pie Bread Pudding

Place in 350-degree oven uncovered for 45 minutes or until an inserted knife comes out clean. Allow to cool for 20 minutes before serving.

Pumpkin Pie Bread Pudding


Stale bread can be substituted for stale croissants (bread only may not need the full hour to absorb the custard.)

If you like the nutmeg and allspice flavors used in pre-mixed pumpkin pie spice, you can use it in place of the cinnamon, clove, and ginger. The amount is 1 Tbs plus a half teaspoon of pumpkin pie spice. The flavor will be slightly different.

Spiced Cream Cheese Topping


1 – 12 oz container Whipped Cream Cheese
1 cup powdered sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
4 Tbs heavy cream


Place whipped cream cheese in a medium bowl. Add powdered sugar and spices, Using an electric mixer, blend until creamy. Add heavy cream a tablespoon at a time until all are blended. Refrigerate until its time to serve.

Bread pudding is best warm or at room temperature.

Place a dollop of the topping onto each serving. 

NOTE: Using regular cream cheese will make a denser topping.


Pumpkin Pie Bread Pudding

Download Recipe Here: Pumpkin Pie Bread Pudding v2


Pumpkin Fact: Your Libby’s can of pumpkin does not contain pumpkin. It is actually a Dickinson squash, developed by Libby’s because it makes a better pie.  You can read about it here.

That is all for now.



Pumpkin Pie Bread Pudding


  1. Melinda

    This looks amazing. Croissants are a great idea! (I typically use Challah or Brioche) A must try!

    • They add a more firm texture but still allow the filling to fill in between the layers and pockets for ooey gooey deliciousness. The key is allowing it to soak for at least an hour before you bake it.

  2. This looks DELICIOUS! I love pumpkin pie + bread pudding, too! I would never have thought to use croissants either. I think you’re a genius!

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