This pumpkin bread pudding recipe comes from Heather Templeton of Heather’s Home Bakery. There’s no better fall comfort food than homemade bread pudding, especially when it uses Wolferman’s English muffins and Harry & David pumpkin butter!
Is there any better fall dish than bread pudding? As the weeks get colder and the days shorten, I think we’re all looking forward to warming up with a little comfort food. I’ll be serving some cozy dinners like soup and chili, but sometimes the best comfort food is a sweet one! Bread pudding is one of those traditional recipes that’s easy to put together for a quick, cozy treat.
This year I didn’t make just any bread pudding though. To start, I used super-thick English muffins from Wolferman’s Bakery. Not only are these muffins twice the size of a normal English muffin, they also come in a dozen different flavors! I love them on their own for breakfast, and they add an extra seasonal element to the bread pudding.
To match the season, I’m whipping up a pumpkin spice bread pudding! I started with Wolferman’s seasonal pumpkin spice muffins. You’ll cut them into cubes and spread them in your baking dish to make the base of the bread pudding. You’ll want to spread them out evenly so the custard can soak into all the pieces.
Then, to add even more pumpkin flavor and make this a full-on fall recipe, I added Harry & David’s pumpkin butter to the custard. It’s made with real pumpkin, sugar, and a blend of spices, and adds extra sweetness and seasonal flavor to the recipe. You’ll whisk it in with the milk, butter, and other custard ingredients for a taste of fall in every bite!
You can serve this for breakfast on a cold fall morning, or with a scoop of ice cream for dessert. It’s also a great dish to bring to any family gatherings this holiday season.
Pumpkin Bread Pudding
- 1 1/2 cups whole milk
- 1/2 cup Harry & David pumpkin butter
- 3 tbsp salted butter
- 1 tbsp vanilla extract
- 1/2 cup dark brown sugar (slightly packed)
- 1 package Wolferman’s Pumpkin Spice Signature English Muffins (cubed (about 5 cups))
- 2 large eggs
- Spray or butter a medium-sized baking dish, and fill with cubed English muffins.
- In a small saucepan, combine milk, pumpkin butter, butter, vanilla, and brown sugar. Simmer on low to medium until warm, whisking to combine.
- Remove from heat and allow to cool.
- Add eggs to milk mixture and whisk well.
- Pour mixture over the cubed English muffins, cover, and refrigerate for 1 hour.
- Heat oven to 350 degrees.
- Bake for 35-45 minutes.
- Custard should be set and the English muffin edges should be a nice golden brown.
- Serve warm with vanilla ice cream.
- Store covered in the refrigerator for up to four days. Enjoy!