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Pumpkin Bread Pudding

Prep Time 15 minutes
Cook Time 30 minutes
Calories 281kcal
Author Layne Quintanilla


  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin spice
  • ½ cup almond milk
  • 3 tablespoons maple syrup
  • 3 tablespoons pumpkin puree
  • 9 pieces thick brioche French bread
  • 1 tablespoon brown sugar


  • In a medium mixing bowl, whisk together eggs, vanilla extract, pumpkin spice, almond milk, and maple syrup.
  • Add pumpkin puree. Mix well.
  • Using 6 ramekins (individual serving size), tear apart 1½ pieces of brioche for each ramekin. Fill halfway full of bread and pour about half of the egg mixture on top, distributing evenly in each ramekin. Use a spoon to pat down thebread so that it soaks up the egg mixture. Fill the remainder of each ramekin with the bread. Pour the remainder of the egg mixture into each ramekin. Pat down the bread once again.
  • Place ramekins on a baking sheet. Cover with plastic wrap and keep in the refrigerator for 12 hours.
  • Preheat oven to 350 degrees F. Remove ramekins from the refrigerator. Remove the plastic wrap and bake in oven (on baking sheet) for approximately 30 minutes, or until golden. Remove.
  • The contents of each dish will rise quite a lot, but they will settle within a few minutes after removing from the oven.
  • Sprinkle brown sugar on top of each serving. Add additional maple syrup if you so desire. Serve and enjoy!


Serving: 6g | Calories: 281kcal | Carbohydrates: 38g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 517mg | Sugar: 8g