No Bake Pumpkin Bread Pudding
Prep time: 20 mins | Cook time: 10 mins | Total time: 12 hrs 30 mins
This No-Bake Pumpkin Bread Pudding is the ultimate fall dessert! Soft pieces of spiced pumpkin bread are layered with a rich and creamy pumpkin custard for an easy dessert that’s loaded with pumpkin flavor in every bite.
No Bake Pumpkin Bread Pudding
Prep time:
20 min
cook time:
10 mins
Total time:
12 hrs 30 mins
This No-Bake Pumpkin Bread Pudding is the ultimate fall dessert! Soft pieces of spiced pumpkin bread are layered with a rich and creamy pumpkin custard for an easy dessert that’s loaded with pumpkin flavor in every bite.
– know before you bake –
Traci & Caylie’s
Recipe Highlights
This post may contain affiliate links, please visit our privacy policy for details.
This recipe actually started when we had some leftover pumpkin bread. We were trying to decide what to do with it and thought…why not turn it into bread pudding?
But instead of making a traditional baked bread pudding like our reader-favorite chocolate chip bread pudding, we decided to use the eggless pumpkin custard from our Pumpkin Tiramisu to create an entirely no-bake treat!
From there, the recipe couldn’t be simpler. Just layer the pumpkin bread with the custard and let everything chill overnight. It’s an easy way to transform a few slices of pumpkin bread into an entirely new fall dessert!
Traci & Caylie Crossland
We’re the mother-daughter duo behind Bakers Table, sharing from-scratch recipes made with love, experience, and a serious passion for baking. Traci brings decades of baking expertise, while Caylie brings a fresh perspective and a love for all things creative. Together, we test every recipe to make sure it’s easy to follow and absolutely delicious. Read more about us and our blog →
“Our kitchen is where memories are made — and we’re so glad you’re here baking with us.”
Why An Eggless Custard?
The key to making this bread pudding no-bake is starting with a custard that’s already fully cooked. Our eggless pumpkin custard is thickened on the stove with cornstarch, so there’s no need to bake the assembled bread pudding to set it.
Even after chilling, the custard stays soft and creamy, allowing it to soak into the pumpkin bread while still leaving plenty between the layers. The result is a bread pudding that’s rich and custardy without ever turning on the oven!
Give It Time To Soak
Once the pumpkin bread and custard are layered together, the refrigerator takes care of the rest.
The full 8-12 hour chill is important because it gives the bread plenty of time to absorb some of the custard. The pieces soften and become almost cake-like, while plenty of creamy custard remains between the layers.
By the time it’s ready to serve, the bread and custard have become one soft, creamy, pumpkin-filled dessert!
Try These
delicious
bakes next!
When you make this No Bake Pumpkin Bread Pudding, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
No Bake Pumpkin Bread Pudding
Ingredients
- ½ loaf pumpkin bread
- ½ cup pumpkin purée
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Slice pumpkin bread in ¼-inch thick slices. and lay in the bottom of a 8-inch x 11-inch x 2-inch casserole. Set aside.
- Slice each piece in half and lay in the bottom of a 8-inch x 11-inch x 2-inch casserole. Set aside.
- In a medium saucepan, combine pumpkin purée, sugar, cornstarch, pumpkin pie spice, and milk.
- Cook and stir over medium heat until thickened, about 12-14 minutes.
- Remove from heat and stir in vanilla.
- Pour half the hot custard over the sliced pumpkin bread.
- Add another layer of pumpkin bread.
- Top with the remaining custard.
- When cool, cover with plastic wrap, making sure the plastic wrap is touching the top of the custard.
- Refrigerate for at least 8 hours or overnight.
Tools You May Need (affiliate links)
– Still Hungry? –
Here are a few recipes may like!
Did you try this recipe?
Let us know in the comments!
Let Me Introduce You!
Hi and welcome! We’re Traci and Caylie, a mother-daughter duo with 30+ years of combined experience in baking, recipe development, and food photography. Our expertly developed and delicious recipes have led us to be featured in publications such-as: Costco, Crate & Barrel, & more!
More about us →
Disclaimer
We use affiliate links on our Equipment Needed and Recommended Products section of each recipe. If you click through these links and make a purchase, we may receive a commission at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
We use Baby’s Breath for photographic purposes only. Do not consume any parts of the plant.