Go Back Email Link

Pumpkin Bread Pudding

4.50 from 2 votes

Ingredients:

Instructions: 

  • Grease a medium-sized baking dish with your choice of oil or butter, and fill with cubed Wolferman's pumpkin spice signature English muffins.
  • In a small saucepan, combine milk, pumpkin butter, salted butter, vanilla, and brown sugar. Simmer on low to medium heat until warm, whisking to combine.
  • Remove from heat and allow to cool.
  • When milk mixture has cooled, add eggs and whisk until combined.
  • Pour mixture over the cubed English muffins, cover, and refrigerate for 1 hour.
  • Heat oven to 350° F.
  • Bake for 35 to 45 minutes or until custard has set and the English muffin edges have a nice golden brown color to them.
  • Serve warm with vanilla ice cream.

Video:

Notes:

This bread pudding can be stored in the refrigerator for up to four days.
Author: Heather Templeton
Course: Dessert
Cuisine: American
Keyword: pumpkin
Tried this recipe? Snap a pic and share.Mention @harryanddavid or tag #sharemore!