Susan's Pumpkin Bread Pudding

Susan Feliciano


Thanksgiving Day Brunch!
Made with my own homemade pumpkin yeast bread (see comments for recipe).
I based this recipe off Thea Pappalardo's "Old-Time Spiced Bread Pudding" recipe. Thanks, Thea!

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★★★★★ 3 votes
30 Min
35 Min


8 1/2 oz
sliced homemade bread (i used pumpkin yeast bread)
1/4 c
(or so) softened butter
1/2 c
brown sugar, firmly packed
1 tsp
pumpkin pie spice
generous grating of nutmeg
1/2 tsp
2 large
1/2 c
cooked pureed pumpkin
1 c
evaporated milk
1 c
very hot water
1/2 c
half & half


Step 1 Direction Photo

1Preheat oven to 325°F. Place a large baking pan in oven with about 3 cups hot water in it; let this preheat while you prepare the recipe.

Step 2 Direction Photo

2Spread the butter on the sliced bread, then cut the bread into cubes. Place bread cubes in the bottom of a 1-1/2 quart baking dish (one that will fit into the pan of water).

Step 3 Direction Photo

3Stir together the brown sugar, pumpkin pie spice, and nutmeg until well mixed. Sprinkle evenly over the bread.

Step 4 Direction Photo

4Beat the salt with the eggs slightly. Beat in the pumpkin. Combine the evaporated milk, hot water,and cream; then whisk this into the egg mixture. Pour carefully over the bread.

Step 5 Direction Photo

5Place baking dish in the pan of hot water. Bake about 35 minutes, or until set.

Step 6 Direction Photo

6May be served with whipped cream, or topped with a hard sauce. See my recipe for Orange Hard Sauce below.

I like pouring the hot Orange Hard Sauce over the entire casserole before serving.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian