Pumpkin Bread Pudding

Filled with seasonal flavors, this Pumpkin Bread Pudding is perfect your next holiday meal.


Bread Pudding
  • 5 pieces Canyon Bakehouse Mountain White, cut into 1-inch squares
  • ¾ C. Heavy Whipping Cream
  • 3 Eggs
  • 1 C. Canned Pumpkin Puree
  • 1 C. Sugar
  • 1 Tbsp. Pumpkin Pie Spice
  • ½ C. Whole Pecans
  • ¾ C. Sugar
  • ½ C. Coconut Oil
  • 1 tsp. Almond Extract
  • 1 tsp. Cinnamon


  1. Preheat oven to 375 degrees F.
  2. Grease a 9-inch pie dish with coconut oil or butter. Cut bread into 1- inch squares and place into dish.
  3. In a medium bowl, whisk whipping cream, eggs, pumpkin puree, sugar and pumpkin pie spice until fully blended.
  4. Pour mixture over the bread pieces and place in oven. Bake for 30 minutes.
  5. While baking, prepare the topping. On low heat add all the ingredients for the topping to a small sauce pan. Once fully melted and blended turn heat to low to keep warm.
  6. 10 minutes before the bread dish is done baking, add the whole pecans and continue to cook.
  7. When complete, remove from oven and drizzle the sauce over the bread. Serve immediately.