Pumpkin Bread Pudding

This dish just speaks LOVE.

The flavors of pumpkin, cinnamon, nutmeg, bourbon, and maple syrup come together beautifully and warm the heart.

I made this for my mom, the night she flew in to visit me in NYC.  I hadn’t seen her in 3 months!  I will never forget the two of us, sitting in my cozy New York apartment at 1am, laughing, telling stories, and bonding over my delicious pumpkin bread pudding.

Recipe: Pumpkin Bread Pudding

Summary: Absolutely perfect for a fall dessert or weekend breakfast treat. Adapted from Smitten Kitchen.


  • 1 1/2 cups soy milk creamer (you can also use whole milk or 1 cup heavy cream plus 1/2 cup whole milk, but I prefer the taste of soy milk)
  • 3/4 cup canned solid-pack pumpkin
  • 1/2 cup brown sugar
  • 1-2 tbs maple syrup (to taste)
  • 2 large eggs plus 1 yolk
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 2 tablespoons bourbon
  • 5 cups cubed (1-inch) day-old delicious whole wheat bread
  • 6 tbsp unsalted butter, melted


  1. Whisk together pumpkin, soy milk creamer, sugar, eggs, yolk, salt, cinnamon, ginger, allspice, cloves, and bourbon in a bowl.

  2. Melt butter in the microwave.
  3. Toss bread cubes with melted butter in an ungreased 8 inch square baking dish.
  4. Pour pumpkin mixture over bread cubes and bake until custard is set, 25 to 30 minutes.
  5. Serve with vanilla yogurt, vanilla ice cream, or whipped cream.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

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