Easy as 1-2-3 Pumpkin Cheesecake Bread Pudding

Published on November 17, 2025 in All Recipes, Desserts

This Easy as 1-2-3 Pumpkin Cheesecake Bread Pudding combines the nostalgic charm of pumpkin pie and the decadent richness of cheesecake in one simple dessert. Toasted croissant cubes are suspended in a pumpkin custard, with delightful pockets of cheesecake batter swirled throughout. Pecans are sprinkled on top for a little added crunch.

Is it pie? Is it cheesecake? Although it may be difficult to pin down this bake, one thing is for sure, it’s delicious.

If you’re looking for a dessert that is sure to please both team pumpkin pie and team cheesecake at your next holiday or fall gathering, give this bread pudding recipe a try. I promise it won’t disappoint.

Jump to Recipe

Why Must I Choose Between Pumpkin Pie and Cheesecake?

I have a little secret to share. I am one of those people who hates having to choose between desserts. At holiday gatherings, I will take a sliver of this and a quarter of that until I have tasted every last blessed dessert on the table. So, when I had a long-time friend reach out and ask for a recipe that combines pumpkin and cream cheese, my head immediately went to this bread pudding.

When I’m developing a recipe, I consider it a major victory if I can hit multiple cravings in one dessert. Such is the case with this baked pumpkin cheesecake bread pudding recipe. Huzzah!

Sometimes we find inspiration in a picture, a trip off the beaten path, an experience, and sometimes a friend just asks for a tried and true flavor combo – making my job that much easier.

Tips for Making This Easy as 1-2-3 Pumpkin Cheesecake Bread Pudding

The best bread pudding recipes stand alone and this is one of those that needs no additional fanfare. However, I’ve included a few simple tips below to ensure success:

Use Croissants for Ultimate Richness: In this recipe, croissants are the secret to an extra-luxurious bread pudding. Their buttery, flaky texture soaks up the custard beautifully, creating a dish that is melt-in-your-mouth delicious. Be sure to use day-old croissants for the best results.
Don’t Skip Toasting the Croissants: Toasting the bread produces a chemical change called the Maillard reaction. Essentially, this reaction alters the structure of foods as they brown during the cooking process and prevents the bread from collapsing into a soggy mess. Don’t be tempted to skip this step.
Don’t Skip the Zest or Chopped Pecans Either: The orange zest really makes this recipe shine and adds another layer of complexity to the dessert. Likewise, the chopped pecans add a crunchy textural element to an otherwise soft bake. The use of citrus and nuts in this bread pudding recipe build flavor and interest.
Let It Rest Before Baking: Allow the bread pudding to sit for at least 30 minutes after assembling to ensure the pumpkin custard is absorbed into the croissants. This step makes all the difference in achieving the perfect texture.

This pumpkin cheesecake bread pudding is more than just a dessert; it’s an experience. The contrast of spiced pumpkin pairs perfectly with the richness of the bread and pockets of cheesecake batter. It’s also easy to prepare – using simple, pantry-friendly ingredients. Serve it with a dollop of whipped cream, and you’ve got a dessert that’s sure to impress, but honestly, more often then not, I skip the whipped cream. This bread pudding stands alone.

Let’s Get Social!

If you’re looking for a dessert that’s easy to make, stunning in appearance, and unforgettable in taste, this Pumpkin Cheesecake Bread Pudding is a must-try. It’s the perfect combination of nostalgia and modern flair, making it a delightful addition to your holiday dessert lineup. You may also enjoy this recipe for Cranberry and Orange Bread Pudding – a new Christmas favorite in our house.

Thank you for visiting MOstly Bakes! I hope you have enjoyed this simple bread pudding recipe. If you’re looking for other holiday dessert recipes, I’d like to invite you to subscribe to our newsletter and connect through social media via Instagram, Facebook and Pinterest. Thank you again, for visiting, and I look forward to connecting with you there!

Happy baking, blessings & enjoy!

Easy as 1-2-3 Pumpkin Cheesecake Bread Pudding

Recipe by Maria Ostrander Course: DessertCuisine: AmericanDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

The nostalgic charm of pumpkin pie and the decadent richness of cheesecake in one simple dessert.

Ingredients

4 cups toasted, cubed Croissants – approximately 5-6 Croissants –
For the pumpkin mixture
15 ounces pureed pumpkin
1/2 cup light brown sugar, packed
1/2 cup maple syrup
One 10.17 ounce container of evaporated milk – separated into 2 cups and 1/4 cup
1 1/2 tsp. cinnamon
1 tsp ground ginger
1 tsp. orange zest
2 large eggs, room temperature
For the cream cheese batter
8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/8 tsp. salt
1 large egg, room temperature
1/4 cup evaporated milk
1/4 tsp. lemon juice
For finishing the bread pudding
1/4 cup chopped pecans

Directions

Prepare the croissants and baking dish
Cube fresh croissants into 1-inch pieces. Spread on a baking sheet and toast in the oven for 7 minutes at 350 degrees F. Remove from the oven and allow them to cool completely.
Lightly spray an 11-inch x 7 1/2-inch x 3-inch pan with non-stick baking spray. Set aside.
Prepare the pumpkin mixture
In a large bowl, combine the pureed pumpkin, brown sugar, maple syrup,, eggs, and spices. Whisk to combine. Whisk in 2 cups of evaporated milk.
Pour the pumpkin mixture over the toasted croissant cubes and allow to soak for 30 minutes.
Prepare the cream cheese batter
In a large mixing bowl (you can reuse the same one the pumpkin mixture was made in), whip the cream cheese, sugar and salt together until light and fluffy. Add the egg, evaporated milk, and lemon juice one at a time until thoroughly combined.
Finish the bread pudding
Spoon the cream cheese batter over the top of the pumpkin and bread mixture. Using a small spatula or a butter knife, lightly swirl the cream cheese mixture into the pumpkin and bread mixture, but don’t over mix. You still want discernible pockets of cream cheese batter.
Sprinkle chopped pecans over the top, and bake at 350 degrees F. for 40 – 45 minutes, until the the top is set.
Remove the finished bread pudding from the oven and allow to cool a minimum of 2 hours before serving; however, it cuts best when allowed to rest overnight in the refrigerator.