Pumpkin Spice Bread Pudding


Hello all-  It’s October– the start of my favorite baking season!  I picked up some cans of pumpkin at the market and so far it’s been pumpkin bread, pumpkin cinnamon rolls, pumpkin cake and this– pumpkin bread pudding.  What’s next?? Pumpkin pizza???!!  just joking– maybe.

So when the weather gets crisper, it’s perfect to serve this cozy warm dessert.  (Though actually we are still waiting for some crispy weather here in So California!!– we’ll just have to imagine a chill in the air!)  In either case, I think you might like a homey dessert about now…


Pecan Topping:
1/2 cup brown sugar
1/2 tsp. cinnamon
3 tab. flour
3 tab. butter, room temperature*
1/2 cup pecans, chopped to bits (or a little more if you love pecan like I do!)

French toast:
1 unsliced loaf plain white bread**
8 eggs
1 tsp. vanilla
3 tsp. pumpkin pie spice***
2 tab. white sugar
15 oz. can pumpkin puree
3/4 cup milk

Caramel sauce & ice cream!!


To make the topping layer, mix together the brown sugar, cinnamon and flour.  The cut in the butter with a pastry blender or 2 forks until it resembles coarse crumbs.  The stir in the chopped pecans. Set this aside for later.

Cut the bread into 1 inch cubes with a serrated knife (so it won’t come out squashed).

Then in another mixing bowl whisk the eggs until they are blended and frothy.  Stir in the vanilla, pumpkin pie spice and white sugar until blended.  Then mix in the pumpkin pie puree and milk until it’s all well combined.

Spray a 9″x 13″ baking dish with cooking spray.  Drop in all the bread cubes.  Pour the pumpkin mixture over the bread and gently mix it all in the baking dish until the breads coated with pumpkin.

Sprinkle the pecan topping over the top with your fingers to break it up and coat the whole thing evenly.

Pop it into a 350 oven for 30 to 40 minutes until the bread pudding is set and golden brown on top.  Best to eat it warm with a little maple syrup (for brunch) or with caramel and a plop of whipped cream or ice cream (for dessert after dinner).  Enjoy!

Here it is straight from the oven:

*When you grab it from the fridge, just microwave it for 10-12 seconds to warm it a bit.
**I like the big spongey unsliced grocery store loaf–or a soft white challah bread…
***If you don’t have P.P.spice– use 2 tsp. cinnamon, 1/2 cloves, 1/2 nutmeg.  And if you live near a Trader Joe’s– this is the time of year they sell their $2 bottles of pumpkin pie spice.  It’s great and cheap.  I buy a few to last all year…

12 thoughts on “Pumpkin Spice Bread Pudding

  1. This looks delicious! I can picture pumpkin pizza. Not sure if you have any Flatbread (restaurant chain) locations near you, but recently I tried one of their specials, a pizza which included sweet potato and cranberries, it was pretty good! 🙂

    • Hi Marcia! We don’t have that chain here, but it sounds like a place that we would love!! Just read your first 2 Monhegan posts!! Incredibly beautiful! You live in an amazing part of the country. So lovely to see it all…

  2. Oh dang that looks good, and I’m not even a huge bread pudding fan. I’m with you, bring on the pumpkin recipes. I made pumpkin scones today – they were a big hit! – Kat

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