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Pumpkin bread pudding is a homey dessert of lightly spiced pumpkin bread pudding.

Grease an 8×8-inch metal baking dish. Set aside.
Whisk the milk, brown sugar, eggs, pumpkin puree, pumpkin pie spice, and salt together until well combined.1 ¼ cups milk,½ cup brown sugar,4 large eggs,15 ounce can pumpkin puree,1 tablespoon pumpkin pie spice,¼ teaspoon salt
Fold in the bread cubes, making sure that the bread is completely coated.7-8 cups cubed brioche or challah bread
Pour the bread pudding mixture into the prepared pan, smoothing into an even layer.
Cover and chill for 30 minutes or up to overnight.
When ready to bake, set out the dish while you preheat the oven to 350°F.
Remove the plastic wrap, and sprinkle the chopped pecans and brown sugar in an even layer over the top of the bread pudding.¼ cup chopped pecans,2 tablespoons brown sugar
Bake for 30-40 minutes.
Let cool slightly and serve with your favorite topping.

Milk: I recommend using whole milk for richer bread pudding. Nondairy milk will also work.
Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you slightly richer flavor.
Pumpkin puree: Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie mix already has sugar and spices added to it.
Pumpkin pie spice: The bread pudding isn’t heavily spiced. If you want stronger spice flavor, double the amount of spice. You can make your own with this recipe.
Bread: For more custardy bread pudding, use 7 cups of bread and don’t pack it in when measuring. For more bready pudding, use 8 cups of bread and do not pack it.
Nutrition values are estimates.

Pumpkin Bread Pudding Recipe