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Cozy Pumpkin Bread Pudding Recipe

Cozy Pumpkin Bread Pudding Recipe

Heather Templeton | Dessert | American

There’s no better fall comfort food than homemade bread pudding! This recipe uses pumpkin spice English muffins and pumpkin butter for a seasonal twist on this classic dessert.

As the weeks get colder and the days shorten, there's nothing better than warming up with a little comfort food. Bread pudding is one of those traditional cozy recipes that’s easy to put together for a quick weekend breakfast, fun weeknight dessert, or anything in between!

Wolferman’s super-thick English muffins make the base of this bread pudding. Not only are these muffins twice the size of a normal English muffin, they come in a dozen different flavors! To match the season, this recipe uses Wolferman’s pumpkin spice muffins. You’ll cut them into cubes and spread them evenly into your baking dish so the custard can soak into all the pieces.

To add even more pumpkin flavor and make this a full-on fall recipe, Harry & David’s pumpkin butter is mixed into 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 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.

Cozy Pumpkin Bread Pudding Recipe

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hours |


  • 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


  1. Spray or butter a medium sized baking dish, and fill with cubed English muffins.
  2. 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. 
  3. 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. 
  4. Bake for 35-45 minutes. Custard should be set and the English muffin edges should be a nice golden brown. 
  5. Serve warm with vanilla ice cream. Store covered in the refrigerator for up to four days. Enjoy!
Makes: 1
Serves: 6-8 servings