Pumpkin Bread Pudding Recipe
I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at email@example.com
A delicious fall treat, perfect for dessert (or breakfast- it has eggs, bread and milk in it…)
Choose your favorite bread, bakery bread or bagged bread- I love to use the Pepperidge farm swirl bread for even more flavor, especially brown sugar or pumpkin spice!
**This often goes on sale and I will buy a few and freeze them, recipes like this are perfect for frozen bread. This makes a fabulous dessert to serve on Thanksgiving so you have an option other than pie.
A welcome dessert to brunch, or any holiday get together.
Pumpkin Bread Pudding
- 8-10 pieces of bread
- 2 cups of half and half
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 Tbsp. melted butter
- 1 can of pumpkin puree
- 2 tsp. pumpkin pie spice
Preheat oven to 350
Butter the sides and bottom of a 9×11 baking dish. Dice bread into small bite pieces, Place in buttered baking dish. In a large bowl combine; half and half, sugars, melted butter, pumpkin puree, and pumpkin pie spice. Mix thoroughly. Pour mixture over bread pieces, stir well to coat all. Bake for 40-45 minutes. Top with ice cream, whipped cream, or a delicious vanilla sauce.