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Pumpkin Bread Pudding

I don’t know about you, but one of my favorite things to do on Saturday mornings (aside from indulging in a hot and hearty breakfast while watching Saturday morning cartoons), is to wander around the local Farmers Market.  This particular morning, I stumbled upon cute little Sugar Pumpkins, just begging to come home with me.  The fact that they were half off only sweetened the deal.  I couldn’t resist!  So today, I bring you Pumpkin Bread Pudding.  (Another sure delight for your Thanksgiving table).

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Pumpkin Bread Pudding
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  • 2 c Half/Half (or equal parts whole milk and whole cream)
  • 4 room temperature Eggs
  • ½ c Brown Sugar
  • ¼ c Honey or Maple Syrup
  • 2 tb Frangelico or Bourbon (can omit)
  • 15 oz Fresh Pumpkin Puree
  • ½ tb Pumpkin Spice
  • 1 loaf day old Challah or Brioche
  • Butter for your dish

  1. Cube your bread and toss into a well buttered baking dish.
  2. Whisk together all of your other ingredients and slowly pour over your bread.
  3. Allow your custard to soak in for 20 minutes.
  4. Set your dish into a larger baking dish and fill with hot water half way up its sides.
  5. Bake at 350 for 35-45 minutes.


Watch my Stuffed Sweet Potato Cupcakes Video to learn how to blitz your own Pumpkin/Butternut Squash/Sweet Potato puree!

…and here’s how to make your own Pumpkin Spice:

5.0 from 3 reviews

Pumpkin Spice DIY
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  • 2 tb {Cassia} Cinnamon
  • 2 ts Ginger
  • 3 ts Nutmeg
  • ½ ts Allspice
  • ½ ts Cloves
  • ⅛ ts Cardamom

  1. Mix everything together. I like to store mine in a mason jar.
  2. {It’s best to grind whole spices in a spice grinder, but you can get away with using jarred spices}


Love & Sweet Saturday Mornings,

Your Squishy Monster ^.~

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