1 box of pumpkin bread prepared to directions on box. Add nuts and dried cranberries to the mix before baking. (cool and crumble the bread after baking)

3 eggs
3 egg yolks
2 ounces maple syrup
1 cup half and half



1. Mix the eggs, maple syrup and cream with a wisk.
2. In a mixing bowl, pour mixture over crumbled pumpkin bread and blend.
3. Pour bowl mixture into a coated baking pan. Cover with foil.
4. Place baking pan into a larger pan with 1” of hot water. Place the pans in a 400 degree oven for 30 minutes.
5. Uncover baking pan after 30 minutes and bake for an additional 10 minutes.

Serve immediately or cool to cut into portions to be heated and served later.

Recipe courtesy of Executive Chef Thomas Rafferty, Periwinkles Catering and Periwinkles Restaurant of Essex, 2009.

This recipe is a perfect fall holiday pumpkin flavored recipe. It can be made with fresh baked pumpkin bread and served as part of your holiday dessert menu or you can make it with any extra pumpkin bread right after the holidays. For extra holiday flavor Executive Chef Thomas “Raff” Rafferty adds nuts and dried cranberry flavor to a box of prepared pumpkin bread mix. You will want to bake it in a pan of water since it is a pudding. Otherwise it will stick to the baking pan. Serve warm.

Pumpkin Bread Pudding
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