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!


★★★★★ 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
  • 1
    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

How to Make Susan's Pumpkin Bread Pudding


  1. Preheat 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.
  2. Spread 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).
  3. Stir together the brown sugar, pumpkin pie spice, and nutmeg until well mixed. Sprinkle evenly over the bread.
  4. Beat 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.
  5. Place baking dish in the pan of hot water. Bake about 35 minutes, or until set.
  6. May 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.

Printable Recipe Card

About Susan's Pumpkin Bread Pudding

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

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