Thursday, November 21, 2019

Pumpkin Bread Pudding #Thanksgiving #recipe @LucyBurdette

LUCY BURDETTE: It's not easy to come up with a brand new recipe for Thanksgiving! I was flipping through the KING ARTHUR FLOUR baking cookbook and came across their recipe for Pumpkin Bread Pudding--as in bread pudding, not pumpkin bread. I remembered some delicious desserts we had once on a cruise--every day of the week, a new flavor of bread pudding and we liked every one. So I decided to try tweaking this.

Oh my gosh, this turned out so well and it's both pretty easy, and easy to do ahead. And it serves a lot! So it’s perfect for a big Thanksgiving or other holiday crowd. It tastes a bit like pumpkin pie, only it gives the impression of being more elegant. (The photos don't do it justice...) And you don’t have to agonize over a crust. Win-win, right? 


6 cups good bread, cubed (I used a combination of country white and whole wheat, but you could use raisin bread or challah or whatever you like)
3 extra large eggs, or 4 large
1 14 oz can pumpkin
1 tsp cinnamon
1/4-1/2 tsp ground ginger
1/4 tsp nutmeg
2 cups heavy whipping cream
2/3 cup sugar, half brown half white
1 tsp vanilla

In a large bowl, beat the eggs. Add the rest of the ingredients except for the bread, and whip everything together. 

Stir in the bread.

Refrigerate an hour or overnight. Why not do it the day ahead of your party? It gives the bread the chance to absorb the liquid and saves trouble on your busiest day.

When you are ready to bake, preheat the over to 350. Mix the ingredients again, as the liquid will have sunk to the bottom. Pour the pudding into a greased 9 by 13 inch pan. 

For the topping, chop 1/2 cup pecans, cut in with 3 TBSP butter, and a tablespoon of flour and a tablespoon of brown sugar. when this is well mixed, sprinkle the topping over the pudding.

Bake at 350 about 1/2 hour to 35 minutes until bubbling. Serve with whipped cream, flavored with maple syrup.

And here's what I'm thankful family and friends and T-bone the cat. My opportunity to write the Key West books and have readers who enjoy them. Books! Food! The world and the folks who are fighting to keep us from destroying it. And on a much smaller stage, I'm super-grateful to have my next book, THE KEY LIME CRIME (July 2020), available for pre-order!

You can order it at an independent bookstore, Barnes and Noble, Amazon, and anywhere books are sold!

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."


Please follow Lucy on FacebookInstagramBookbub, or Twitter!


  1. So happy this series is going strong! Love Nathan and Hayley. And I love being reminded about Key West and why we love it there.

  2. Bread puddings always sound so tempting with their gooey centers and crunchy topping bits.

    1. I've only recently come to recognize how delicious they are!

  3. It looks delicious. I definitely will try it.