Nothing says fall like our favorite comfort foods and flavors. And, by now, you know our favorite recipes are those that are the perfect blend of classic dishes. So, if you, too, are a fan of pumpkin cake and traditional bread pudding, then this Pumpkin Cake Bread Pudding is about to become your new favorite, cozy dessert. Made with soft, spiced cake pieces from a Pumpkin Cake Roll, this recipe is an easy way to turn your leftovers into a delicious seasonal treat. It’s rich, custardy, and perfect for all those chilly autumn nights. So, grab your apron and let’s get baking!
More Pumpkin Recipes for Your Fall Menu
Pumpkin Cake Balls
These bite-sized treats truly capture the essence of fall with their rich pumpkin flavor and festive appearance. Made with a Dutch Apron® Bakery Pumpkin Cake Roll and decorated to look like mini pumpkins, these cake balls are sure to add a charming touch to your dessert table.
Mini Pumpkin Cheesecakes
These mini treats are overflowing with your favorite fall flavors. With each bite, you’ll enjoy the richness of cream cheese blended with warm, pumpkin and spice. Perfect for holiday celebrations, festive events, or quiet family dinners by the fire, these mini cheesecakes are sure to be the star of your fall menu.
Pumpkin Trifle
Our no-bake Pumpkin Trifle is just as elegant as it is delicious with layers of Pumpkin Cake Roll slices, gingersnaps, whipped topping, and pumpkin mousse. It’s a simple yet stunning dessert that you can make ahead of time when you’re planning to entertain guests. That way, on Thanksgiving Day, you can focus just a little more on your family and a little less on the food.
What You’ll Need
- A greased 9×13-inch pan is what you’ll use to bake your bread pudding.
- To make the bread pudding and your glaze, you’ll need a large mixing bowl, a medium-sized bowl, and a medium saucepan.
- For utensils, we recommend having a whisk and a spatula handy.
Storage Information
Allow the Pumpkin Cake Bread Pudding to cool completely after baking before storing. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to 3 days.
Tips for Making Pumpkin Cake Bread Pudding
- Give your cake pieces time to soak in the liquid before baking. When you first add the liquid to the pan, your cake pieces will float. After letting them sit for a while, they should be very moist, but no longer floating. If you do not give the cake time to soak up the liquid, you may end up with a strange, separated layer.
- You can bake your Pumpkin Cake Bread Pudding in little ramekins instead of a baking dish for individual-sized portions if you prefer.
- Get creative with your toppings! Cake bread pudding is great when served with whipped cream, ice cream, powdered sugar, or various fruits.
How to Make Pumpkin Cake Bread Pudding
Servings: This recipe makes approx. 6-8 servings of Pumpkin Cake Bread Pudding.
Ingredients
Bread Pudding:
- 6 c. Dutch Apron® Bakery Pumpkin Cake Roll, cut into 1-inch cubes
- 3 eggs, slightly beaten
- 2 c. coconut milk
- 1/4 c. unsalted butter, cubed
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. almond extract
Glaze:
- 1/2 c. sugar
- 1 1/2 c. coconut milk
- 2 tbsp. cornstarch
- Pinch of salt
- Coconut flakes
Instructions
Prepare the Bread Pudding
- Preheat your oven to 350°F. While your oven is heating, grease a 9×13-inch baking dish with cooking spray.
- Cut a Pumpkin Cake Roll into 1-inch cubes. Place 5 cups of the cubed cake into a large mixing bowl. Set aside.
- In a medium-sized bowl, slightly beat the 3 eggs. Set aside.
- In a medium-sized saucepan, heat the coconut milk and cubed butter over low to medium heat. Let the mixture simmer until the butter melts and the edges of the milk begin to bubble.
- Slowly pour the hot milk mixture into the beaten eggs, whisking constantly to prevent the eggs from scrambling.
- Once smooth, whisk in the salt, cinnamon, and almond extract.
- Pour the milk mixture over the cubed cake in the bowl. Then, add the sugar. Gently toss everything together using a spatula or spoon.
- Tip: It’s okay if the cake breaks apart or becomes mushy!
- Pour the cake mixture into the greased baking dish, spreading it evenly with a spatula. Take the reserved cup of cubed cake and scatter it across the top of the mixture, especially in spots that look more liquidy.
- Bake for 40-45 minutes, or until the edges begin to pull away from the pan and the top turns golden brown. Once done, let the bread pudding cool slightly before adding the glaze.
Make the Glaze
- In a medium saucepan, whisk together the sugar, salt, and cornstarch.
- Pour in the coconut milk and whisk to remove any lumps.
- Heat the mixture over medium heat, bringing it to a boil while whisking constantly. Continue whisking for about 1 minute until the glaze thickens.
- Remove from heat and pour evenly over the warm bread pudding.
- Sprinkle with coconut flakes for a flavorful finish.
There you have it – an irresistibly delicious Pumpkin Cake Bread Pudding that’s perfect for all your fall meals and occasions. The combination of pumpkin cake, warm spices, and custard creates a dessert that’s unique yet comforting. Topped with a creamy glaze, each bite is pure autumn indulgence. Whether you’re making it for a family dinner, festive gathering, or afternoon treat, this cake bread pudding is sure to be a hit. So, go ahead and treat yourself to a slice. You’ve earned it!