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Pumpkin Pie Bread Pudding with Cinnamon Sauce

Like eating pumpkin pie for breakfast with a blending of pumpkin flavors and bread pudding.  Double the recipe if you're serving a crowd.

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8

Ingredients

Pumpkin Pie Bread Pudding

  • 1/2 loaf french bread
  • 1/2 cup sugar
  • 3 large eggs
  • 11/2 cup pumpkin puree
  • 2 cups milk
  • 1 tbsp pumpkin pie spice, See Note

Cinnamon Sauce

  • 1/2 cup sugar
  • 1 tbsp corn starch
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • 2 tbsp butter

Instructions

Pumpkin Pie Bread Pudding

  1. Cut up the french bread into 1 inch cubes.  Place in an 8-10 inch casserole dish that has been sprayed with oil.

  2. Mix the sugar and the eggs.  Add in the pumpkin puree and blend.  Slowly stir in the milk and add pumpkin pie spice.  Pour egg mixture over bread, pushing the bread into the egg.  Sprinkle with nutmeg.  Let the bread pudding sit for 15 minutes to absorb the egg mixture.

  3. Bake at 350 degrees for 50-60 minutes until the egg is set and the top is golden.  Can be eaten warm or cooled.  Drizzle with the cinnamon sauce or top with whipped cream or even ice cream.

  4. Note: To make your own Pumpkin Pie Spice, mix 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg and 1/4 tsp cloves. 

Cinnamon Sauce

  1. Mix the sugar, cornstarch and cinnamon together in a saucepan.  Slowly whisk in the water and bring to a boil.  Reduce heat and simmer while stirring frequently, until thickened.

  2. Remove from heat and stir in the vanilla and butter.  Drizzle over Pumpkin Pie Bread Pudding when serving.