Pumpkin Breakfast Pudding

Prep Time: 10mins. ✦ Bake Time: 45-55mins. ✦ Serves: 10-12

“Tis the season!” This dish is great to prepare the day before. Then bake the next morning. It fills your house with the smells of the holidays. It’s a huge hit on these cold winter mornings.


  • 1 loaf sweet french bread, preferably day-old* (cubed or torn into 1” pieces)
  • 1 can pumpkin puree (15oz.)
  • 8 eggs
  • 1 C. milk
  • 5 oz. (½ can) evaporated milk
  • ½ C. sugar
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • ½ C. pecans (rough chopped, optional)


Prepare a 9×13” baking dish (or 2 9” pie plates) with non-stick cooking spray. Lay bread cubes into dish is a layer. Don’t worry about being neat.

In large mixing bowl combine pumpkin, eggs, milks, sugar, spices, vanilla extract and salt. Mix thoroughly with a whisk or hand mixer.

Pour mixture over bread. Cover with plastic wrap and rest in refrigerator overnight.

Preheat oven to 350º F. Remove wrap and bake for 45-55 minutes or until set.

Serve hot with maple syrup or whipped sweet cream cheese!

Sweet Cream Cheese Topping


  • 4 oz. cream cheese, softened 
  • 2 Tsp. butter 
  • ½ C. powdered sugar
  • ½ grated orange zest
  • ½ tsp. vanilla extract
  • 1-2 tsp. milk


In a medium bowl, mix cream cheese and butter until light and fluffy. Add remaining ingredients, whipping until thoroughly combined. Add milk until desired consistency. Pipe onto pudding while hot so it melts.

Who needs syrup!

*Cook’s Note: We like to use the sweet french bread from the bakery at your favorite grocery store. Alternatively, you can use buttermilk bread.