No Bake Pumpkin Bread Pudding

pumpkin bread pudding in glass cup on a small white plate with spoon beside and casserole of pudding behind.

No Bake Pumpkin Bread Pudding

Easy No-Bake Pumpkin Bread Pudding made with soft, spiced pumpkin bread layered with rich and creamy pumpkin custard. It’s the perfect make-ahead fall dessert!

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Refrigeration Time: 12

Total Time: 12 30

Servings: servings

Calories: 71kcal

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.

Nutrition