Recipe: Pumpkin Bread Pudding

Pumpkin Bread Pudding

It’s amazing how much pumpkin puree comes from one buttercup squash. I’ve now made pumpkin waffles, pumpkin infused bourbon, pumpkin bread pudding, and there is no end in site.

This recipe is a great if you happen to have some bread going stale and an excess of pumpkin puree, both of which I had this weekend. I toast the bread to dehydrate it slightly and to add a richer flavor. My second secret is espresso powder. Actually, my mom gets all the credit for this one. She has been adding coffee to her pumpkin pie (it’s the BEST!) for way longer than Starbucks has been adding pumpkin to coffee. So whenever I make anything with pumpkin, I try to incorporate a bit of coffee into it somehow.

Hope you enjoy this and the million other pumpkin recipes I’ll be posting given the excess of pureed “pumpkin” I have on hand.


6 cups stale bread, cut into cubes
1-1/2 cups butter, melted

1-1/2 cups pumpkin puree
1/2 cup brown sugar
1/2 cup maple syrup
2 cups heavy cream
1 cup milk
4 eggs
2 egg yolks
2 tsp pumpkin pie spice
2 tsp vanilla extract
2 tsp bourbon (optional)
1/2 tsp espresso powder
1/2 tsp salt
1/2 cup of raisins or chopped pecans (optional)


Preheat the oven to 350F. Toss the bread in butter and spread out on a sheet pan. Toast the bread in the oven for 5-10 minutes until golden brown.

Meanwhile, mix the rest of the ingredients together in a large bowl. Add the toasted bread and mix to combine. Pour into a cast iron pan or 9″ x 13″ baking dish and bake until a toothpick comes out clean when inserted into the center, around 25 minutes. Serve with ice cream, whipped cream, or both!

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