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!

★★★★★ 1 vote
35 Min
45 Min


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2 c
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


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

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About Pumpkin Bread Pudding

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