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Pumpkin Sourdough Bread Pudding
5 from 1 vote

Pumpkin Sourdough Bread Pudding

This flexible recipe is the perfect use for stale bread.
Print Recipe
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins


  • ¾ cup cooked pumpkin puree or use pureed butternut squash
  • 1 cup heavy cream
  • ½ cup sugar any works; we like coconut palm sugar
  • 3 whole eggs
  • ¼ tsp sea salt
  • 2 tsp pumpkin spice or use ground cinnamon, ginger, allspice, cloves
  • 1 tsp vanilla extract optional
  • 5 cups stale bread, cut in cubes sourdough, regular, brioche or your favorite bread
  • 1 handful chopped walnuts optional


  • Turn your oven to 350˚ F.
  • In a medium bowl, mix well the pumpkin puree, cream, eggs, sugar, salt, spices, and vanilla extract (if using). Set aside. 
  • Put the bread cubes in an 8"x8" baking dish and pour the melted butter over it. Give it a quick stir. You can also leave this sitting on the counter for a bit longer.
  • Pour the pumpkin mix and nuts, if you're using them, over the buttered bread cubes. Again, mix this well to make sure the bread cubes are coated well by the pumpkin mixture.
  • Bake for 25-30 minutes.
  • Serve warm with vanilla ice cream. 
    Pumpkin Sourdough Bread Pudding
Course: Dessert
Cuisine: American
Keyword: bread pudding
Servings: 6 servings
Calories: 280kcal
Cost: $9