Published 11/4/2022
Pumpkin Bread Pudding with Pumpkin Bread
This isn’t your average bread pudding, it’s all the things you love about bread pudding, but uses pumpkin bread instead of brioche or sandwich bread! We wanted to get creative so you could make and serve a delicious dessert this holiday season that’s both homemade, approachable, and mouthwatering. So, make a loaf of our pumpkin bread or buy one at the store, and let’s get baking!
Featured Ingredients
Bread Pudding
Pumpkin bread: as you know by now, this recipe calls for a loaf of pumpkin bread. Feel free to make your own or go to a bakery and buy a loaf. Eggs: eggs are used to bind the bread pieces together.Milk and heavy whipping cream: a combination of whole milk and heavy cream are used to make this bread pudding nice and moist. Maple syrup: maple adds a warm flavor and a bit of sweetness.Pumpkin pie spice: a little pumpkin pie spice adds a taste of fall to every bite.
Topping
Pecans: pecans add a nice crunch to every bite. Feel free to sub walnuts instead.Butter: butter will help the pecans get nice and crunchy. Maple syrup: maple adds an all-natural sweetness to the nuts.
Simple Instructions (quick guide!)
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe. Pumpkin Bread
Serving Suggestions
Get fawncy with how you serve this pumpkin bread pudding!
A la mode: serve it with a scoop of your favorite ice cream.Whipped cream: make homemade whipped cream for an easy, light topping.Nut butter: this may sound strange, but we tested and approved peanut butter on top of this deliciousness.
Storage
Store leftover bread pudding in an airtight container in the fridge for up to 3-5 days. To reheat: microwave on high for 60 seconds. Serve warm.
Pumpkin Desserts
Pumpkin MoussePumpkin Cinnamon RollsPumpkin DonutsPumpkin Sheet Cake
