Pumpkin Massa Sovada Bread Pudding 🎃🇵🇹 | Easy Fall Dessert Recipe

If you have a loaf of massa sovada sitting around, you NEED to try this pumpkin bread pudding! 🎃🍞

You guys know how much I love my massa sovada, and with pumpkin season officially here, I couldn’t resist putting the two together. The result? A soft, rich, custardy bread pudding with warm pumpkin spices and a beautiful golden top. And the best part? It’s ridiculously easy to make!

Whether you’re looking for something different to serve at Thanksgiving or just craving a cozy fall dessert with your afternoon coffee, this one is for you. ♥️

Jump to:

• A Little Portuguese Love in Every Bite 🇵🇹
• Why You’ll Love This Pumpkin Massa Sovada Bread Pudding 🍂
• What Is Massa Sovada?
• Ingredients 🛒
• Step-by-Step Instructions 👩‍🍳
• My Tips for the Best Pumpkin Bread Pudding ♥️
• Can I Make This Ahead of Time? 🍁
• How to Store and Reheat Leftovers
• Frequently Asked Questions ❓
• A Little Taste of Fall From My Cozinha to Yours 🍂🇵🇹
• Pumpkin Massa Sovada Bread Pudding 🎃🇵🇹 | Easy Fall Dessert Recipe

A Little Portuguese Love in Every Bite 🇵🇹

Growing up in a Portuguese household, massa sovada was always one of those breads that felt extra special. It’s soft, slightly sweet, rich and absolutely delicious on its own, especially with a little butter and a good cup of coffee.

But if you happen to have an extra loaf sitting around, why not turn it into something delicious?

Massa sovada is Portuguese sweet bread, traditionally made with eggs, milk and sugar. Its soft, rich texture makes it perfect for bread pudding because it soaks up all that delicious pumpkin custard without losing its character.

And while pumpkin bread pudding isn’t a traditional Portuguese dessert, using massa sovada gives this fall favourite a little taste of our Portuguese kitchens. 🇵🇹

Why You’ll Love This Pumpkin Massa Sovada Bread Pudding 🍂

First of all, it’s EASY. And you know I’m all about getting something delicious on the table without spending the entire day in the kitchen.

Here’s why I think you’ll love it:

    ●    🎃 Perfect for pumpkin season: Warm cinnamon, pumpkin pie spice and creamy pumpkin custard in every bite.
    ●    🍞 A great way to use leftover massa sovada: Especially if your loaf is a day or two old.
    ●    ♥️ Simple ingredients: Nothing complicated or fancy.
    ●    🍁 Thanksgiving-worthy: A beautiful dessert to serve after your holiday meal.
    ●    ☕ Perfect with coffee: Because let’s be serious, a Portuguese household always has time for coffee and something sweet!

What Is Massa Sovada?

If you’re new here, let me introduce you to one of my favourite Portuguese breads!

Massa sovada is a traditional Portuguese sweet bread, particularly popular in the Azores. It’s known for its soft, fluffy texture, slightly sweet flavour and beautiful golden crust.

It’s delicious toasted with butter, served alongside coffee, or simply enjoyed on its own.

For this recipe, that sweetness works beautifully with the pumpkin custard and warm fall spices.

Ingredients 🛒

For the Bread Pudding

    ●    1 loaf massa sovada (approximately 450–500 g), cut into 1-inch cubes
    ●    1 cup (240 ml) milk of choice
    ●    1 cup (240 ml) heavy cream
    ●    ¾ cup (180 g) pumpkin purée
    ●    4 large eggs, at room temperature
    ●    ¼ cup (50 g) granulated sugar
    ●    2 tablespoon (28 g) salted butter, melted and slightly cooled
    ●    1 teaspoon vanilla bean paste or vanilla extract
    ●    1 teaspoon ground cinnamon
    ●    1 teaspoon pumpkin pie spice
    ●    1 large pinch of salt

Optional Topping

    ●    1–2 tablespoon melted butter
    ●    1–2 tablespoon brown sugar
    ●    A light sprinkle of cinnamon

For Serving (Optional)

    ●    Vanilla ice cream
    ●    Whipped cream
    ●    Maple syrup or caramel sauce

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare Your Massa Sovada 🍞

Preheat your oven to 350°F (175°C).

Lightly grease a baking dish or a similar-sized dish with butter (I love using my loaf pan).

Cut your massa sovada into approximately 1-inch cubes.

If your bread is very fresh, you can spread the cubes onto a baking sheet and dry them in the oven at 300°F for about 10 minutes before assembling. This helps the bread absorb the custard without becoming overly soggy.

If your bread is already a day or two old, you can skip this step!

Step 2: Make the Pumpkin Custard 🎃

In a large mixing bowl, whisk together the milk, heavy cream, pumpkin purée, eggs, sugar, melted butter, vanilla, cinnamon, pumpkin pie spice and salt.

Whisk until everything is smooth and well combined.

You want a beautiful, creamy pumpkin custard with all those delicious fall spices mixed throughout.

Step 3: Soak the Massa Sovada

Pour the pumpkin custard evenly over the bread, making sure every piece gets coated.

Using a spoon or spatula, gently press the bread down into the custard.

Let everything sit for approximately 20–30 minutes so the bread can absorb all that delicious pumpkin flavour.

Don’t skip this step! It’s what helps give your bread pudding that soft, custardy centre. ♥️

Step 4: Add the Topping ✨

If you’re using the optional topping, drizzle the melted butter over the bread and sprinkle with brown sugar and a little cinnamon.

This gives the pudding a lovely golden finish with slightly caramelized edges.

Step 5: Bake Until Golden

Place your baking dish into the preheated oven and bake uncovered for approximately 40–50 minutes.

The top should be golden brown, and the centre should be set without any liquid custard remaining.

If the top starts browning too quickly, loosely cover it with aluminum foil.

Step 6: Cool Slightly and Serve 🍨

Remove the bread pudding from the oven and let it rest for approximately 10–15 minutes before serving.

Enjoy it warm on its own, or add a scoop of vanilla ice cream, whipped cream or a little drizzle of maple syrup.

Trust me, warm pumpkin bread pudding with cold vanilla ice cream? SO GOOD! 🤤

My Tips for the Best Pumpkin Bread Pudding ♥️

Use slightly stale bread. Fresh massa sovada works, but day-old bread is even better because it absorbs the pumpkin custard beautifully.

Don’t rush the soaking time. Give the bread enough time to soak up the liquid before baking.

Use pumpkin purée, not pumpkin pie filling. Pure pumpkin gives you more control over the sweetness and spices. Pumpkin pie filling already contains added ingredients, so the results may be different.

Don’t forget the pumpkin pie spice. This is what gives the pudding that classic warm fall flavour. If you love a stronger pumpkin spice taste, you can add another ¼–½ teaspoon.

Don’t overbake it. You want the middle soft and custardy, not dry.

Can I Make This Ahead of Time? 🍁

Absolutely!

You can assemble the bread pudding the night before, cover it tightly and refrigerate it overnight.

The next day, remove it from the refrigerator while your oven preheats, then bake until the centre is fully set. It may need a few extra minutes because the ingredients will be cold.

This is especially convenient when you’re preparing a big Thanksgiving meal and already have a million things going on in the kitchen!

How to Store and Reheat Leftovers

If you happen to have leftovers, here’s how to keep them delicious.

Refrigerator: Store the bread pudding in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Freeze individual portions in airtight, freezer-safe containers for up to 2 months for best quality.

Reheating: Warm individual portions in the microwave, or cover and reheat in the oven at 325°F until heated through.

A little splash of milk or cream can help bring back that soft, custardy texture when reheating.

Frequently Asked Questions ❓

Can I use regular bread instead of massa sovada?

Yes! Brioche or challah would be great substitutes because they’re also rich, slightly sweet breads.

However, massa sovada is what makes this recipe extra special to me. 🇵🇹

Can I use canned pumpkin purée?

Absolutely! Canned pumpkin purée works perfectly and makes this recipe even easier.

Just make sure you’re using pure pumpkin purée rather than pumpkin pie filling.

Can I make this without heavy cream?

Yes. You can substitute the heavy cream with additional whole milk. The pudding will be a little less rich but still delicious.

Can I add chocolate chips?

Of course! White chocolate chips or dark chocolate chips would be delicious if you’re looking to change things up.

Is this a traditional Portuguese dessert?

No, this is my pumpkin bread pudding made using traditional Portuguese massa sovada.

It’s a fun way to enjoy one of our beloved Portuguese breads with the flavours of fall.

A Little Taste of Fall From My Cozinha to Yours 🍂🇵🇹

There’s something about fall that makes me want to spend even more time in the kitchen, especially when it involves warm spices, cozy desserts and recipes that bring everyone around the table.

And you guys already know that massa sovada will always have a special place in my heart.

I love finding simple ways to enjoy the foods we grew up with while creating new traditions for our own families.

Whether you’re making this for Thanksgiving, a Sunday family dinner or just because you have an extra loaf of massa sovada sitting around, I hope you love it as much as we did!

From my cozinha to yours, bom apetite! ♥️

Did you make this recipe? I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @rainha_da_cozinha so I can see your creations.

And don’t forget to subscribe to Letters from the Cozinha for more Portuguese recipes, kitchen favourites and a little inspiration delivered straight to your inbox. 🇵🇹