Pumpkin Bread Pudding

Patricia Kutchins


I love to try different recipes and mix and match ingredients to create a new recipe. This is one of those recipes. MMMMMM good!


★★★★★ 2 votes

35 Min
45 Min


  • 2 c
  • 2
  • 15 oz
    canned pumpkin puree
  • 1 1/2 c
    brown sugar
  • 1 tsp
  • 1 tsp
    pumpkin pie spice
  • 1 tsp
  • 6 c
    torn up sourdough bread

  • 1/4 c
    powdered sugar (more if needed)
  • 1/4 c
  • 1/4 c
    chopped sugar pecans

How to Make Pumpkin Bread Pudding


  1. Tear the bread up into bite size pieces. Set in large bowl.
  2. Mix the eggs, milk, pumpkin, brown sugar, vanilla, pumpkin pie spice and cinnamon together. Beat by hand until mixed
  3. Pour the custard over the bread and get all the bread wet.
  4. Let it stand for 20 minutes
  5. Pour the entire mixture in 11 x 7 inch glass dish
  6. Bake 350 degrees for 40-45 minutes.
  7. Remove from oven and mix the glaze and pour over top of pudding. Sprinkle chopped pecans on top.
  8. Can be served warm or room temperature. Refrigerate to keep fresh.

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About Pumpkin Bread Pudding

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