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Pumpkin Pie Bread Pudding

Pumpkin Pie Bread Pudding from

Are you a hater of pie? Not confident in your pie making skills? Just plain and simple don’t like it, but love the pumpkin flavor? This Pumpkin Pie Bread Pudding recipe is the recipe for you this holiday season! It all stemmed from a rock-hard baguette that I had in the kitchen. It was so hard I could have used it as a weapon if an intruder had broken into our home–that’s how hard it was. Me being the frugal person I am did not want it to go to waste. So I decided to chop it up and make some bread pudding out of it. Pumpkin pie bread pudding to be exact!

Pumpkin Pie Bread Pudding from


Of course, what made this Pumpkin Pie Bread Pudding over the top was the homemade whipped cream I made and topped with the salted maple caramel sauce I shared the other week! Yep, I went there. I can’t get enough of the stuff! And I decided to bake it and serve it in a deep dish pie plate, to give it the “pie” like feel! I like pie, but when I have the choice I love bread pudding way more, and since I’ve been on the pumpkin kick lately, this pumpkin pie bread pudding did it for me. Best of both worlds in a dessert! So if you want to switch it up this Thanksgiving, go buy a baguette now so its as hard as a baseball bat come Thursday, and make this pumpkin pie bread pudding for your guest!

Pumpkin Pie Bread Pudding from


Katie Original Recipe

Pumpkin Pie Bread Pudding

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8

Pumpkin Pie Bread Pudding


  • 4 cups whole wheat baguette, cubed
  • 1 cup whole milk
  • 4 eggs
  • 2 tsp pumpkin pie spice
  • 1/4 c brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup pumpkin puree
  • For Topping: Fresh Whipped Cream & Salted Maple Caramel Sauce


  1. Cut bread into cubes, and set to the side.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large bowl, mix whole milk, eggs, pumpkin pie spice, brown sugar, vanilla extract, and pumpkin puree with a hand mixer for 30 seconds until well combined. Place the bread into the pumpkin mixture. Let soak for 5 minutes.
  4. Use a deep dish pie pan and spray with cooking spray. Pour mixture into pan and bake at 350 degrees Fahrenheit for 35 minutes.
  5. Let the dish cool. Top with Salted Maple Caramel Sauce and freshly whipped cream.


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9 Responses to “Pumpkin Pie Bread Pudding”

  1. Ashley Bee @ Quarter Life Crisis Cuisine posted on November 25, 2013 at 8:18 pm (#)

    I did a similar thing using a pumpkin beer bread that came out a bit too dry. Bread pudding is an awesome use of leftovers!

    • Katie replied on November 26th, 2013 at 10:28 am

      Thanks Ashley! I agree–love making bread pudding any time I have stale bread!

  2. Joanne posted on November 26, 2013 at 7:31 am (#)

    I hate wasting bread also, so bread pudding is my go-to for using it up! Love this seasonal festive recipe!

    • Katie replied on November 26th, 2013 at 10:28 am

      Thanks Joanne!

  3. Liz @ The Lemon Bowl posted on November 26, 2013 at 9:28 am (#)

    This is such a great idea for leftover bread!! And I always seem to have leftover pumpkin in my fridge!

    • Katie replied on November 26th, 2013 at 10:28 am

      Match made in heaven, Liz!

  4. Jessica @ A Kitchen Addiction posted on November 26, 2013 at 3:07 pm (#)

    This is the perfect use for leftover bread! I’m sure to have some after Thanksgiving, definitely have to keep this recipe on file!

  5. Nutmeg Nanny posted on November 29, 2013 at 2:35 pm (#)

    I love bread pudding so much! This looks so tasty 🙂


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