Pumpkin Pie Bread Pudding is a mashup of two wonderful desserts. The recipe is great for brunch or dessert. It tastes just like pumpkin pie but with the bread pudding texture.
This is one of our fall favorites. We love the mash up of these desserts. And seriously who doesn’t want pumpkin pie for breakfast? We love having it for brunch.
Why do they call it bread pudding?
Bread pudding gets it’s name from the custard (pudding) type mixture that is poured over some type of bread.
What is bread pudding?
Bread pudding a great way to use stale bread. You know that waste not want not mindset. Bread pudding fits right into that mindset. We often have leftover bread that ends up getting wasted. Bread pudding is the perfect dish to use that in.
Bread pudding is stale bread with a custard mixture poured over it and then baked. You can bake it so it’s the texture you want. I can be soft or a little more crusty. Whatever your preference is.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 1/4 tsp pumpkin pie spice
- 1 1/2 cups half & half
- 1 3/4 cups pumpkin puree or 15 oz can pumpkin puree
- 1 tsp vanilla
- 1 16oz loaf of sour dough or french bread
- 5 large eggs
- 1/2 cup chopped pecans
- Chocolate syrup & caramel sauce for topping
- Preheat oven to 350. Spray 9x13 pan with cooking spray.
- In a large bowl combine brown sugar, granulated sugar, and pumpkin pie spice.
- In a separate bowl, whisk eggs together. Add eggs to the large bowl in step 2.
- Add in half and half, milk, pumpkin puree and vanilla. Mix to combine. Set aside
- Cut bread into 1 inch cubes. Add cubes to large bowl. Stir gently to coat bread cubes. Allow to sit for 10 minutes.
- Place mixture in 9 x 13 pan. Bake for 45 - 50 minutes.
- Allow to cool for 10 minutes.
- Serve with pecans, chocolate syrup, and/or caramel syrup.
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