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Pumpkin Bread Pudding

Serves 6-8


4-6 cups leftover pumpkin bread (approximately one loaf)
5 eggs
2 teaspoons pure vanilla extract
Pinch salt
1 cup sugar
1/2 cup unsalted butter, melted
1 1/2 cups evaporated milk or half and half
2 tablespoons all-purpose flour
1 teaspoon Clabber Girl Baking Powder


Preheat the oven to 350 F. Generously spray a 3-4 quart oven-proof casserole/serving dish with nonstick cooking spray.

Whisk all the ingredients (except the pumpkin bread chunks) in a large bowl.

Place the pumpkin bread chunks in the baking dish and pour the egg mixture over it, making sure all the chunks are coated.

Bake 35-45 minutes until the custard just begins to brown.

Serve hot, warm, cold, or room temperature with sour cream or cream.

Cut in squares to serve. (Freezes well or stays 3 days in the fridge - you can also prepare it, refrigerate it and bake it just before you require it).


This is great, really well chilled and served in big, eat out-of-hand squares. Use the Pumpkin Bread recipe to get the leftover pumpkin bread chunks!