Pumpkin Bread Pudding

Pumpkin Bread Pudding 2.jpg

All the flavor of pumpkin pie and the comfort of bread pudding in one! Serve it in the pumpkin used in the recipe for a stunning, festive presentation. Bake the pumpkin seeds for a healthy snack while you cook!

Sid in the Kitchen Pumpkin Bread Pudding

Pumpkin Bread Pudding 



1 Sugar Pie Pumpkin / approx. 5 lb

2 Large Eggs

½ C Pumpkin Puree

½ C Whole Milk

¼ C Maple Syrup

1 t Pumpkin Pie Spice

½ t Jansal Valley Cinnamon

1 t Vanilla

Pinch of Salt

2 C Day Old Bread / ½ - 1” Cubes

¼ C Jansal Valley Dried Cranberries

Optional toppings: vanilla ice cream or caramel sauce



Cut off the top of the pumpkin, making a large enough opening to fit a hand into. Scrape out the seeds and strings. Discard the strings, but save the seeds for baking if you’d like! Set the hollowed pumpkin aside. 

In a medium bowl, mix together the bread and cranberries. Set aside.

In another medium bowl, whisk together the remaining ingredients. Pour the wet ingredients on top of the bread cubes and cranberries. Mix just until evenly incorporated.

Pour the bread pudding into the hollowed pumpkin. Cover the pumpkin with aluminum and place the pumpkin top on top of the aluminum. Bake covered for 1 hour. Removed top and aluminum. Bake uncovered for another 30–45 minutes, or until the bread pudding looks golden brown on top.