Pumpkin Bread Pudding



For the Pudding

  • 5 pieces of Canyon Bakehouse Mountain White or 7-Grain Bread, cut into 1-inch squares
  • ¾ cup of heavy whipping cream
  • 3 eggs
  • 1 cup canned pumpkin puree
  • 1 cup of sugar
  • 1 tablespoon of pumpkin pie spice
  • ½ cup of whole pecans

 For the Topping

  • ¾ cup sugar
  • ½ cup of coconut oil
  • 1 teaspoon of almond extract
  • 1 teaspoon of 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.