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5 from 1 vote

Stovetop Pumpkin Bread Pudding

Use up stale leftover quickbread in this cushiony, plush bread pudding on the stovetop. Super quick and easy!
Cook Time 25 minutes
Total Time 25 minutes
Servings 1 6-inch pan.


  • 1/4 cup heavy cream
  • 1/4 cup milk of your choice I used almond milk
  • 2 tablespoons sugar
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking powder/soda
  • 1/2 teaspoon cinnamon
  • dash of nutmeg ginger, cloves
  • pinch less than 1/8 teaspoon salt
  • 1/2 tablespoon butter
  • 3 cups pumpkin bread stale (if your bread isn't very stale, toast it at 225 degrees for 20-30 minutes or so if you have the time to dry it out)
  • Whipped cream caramel sauce, etc (optional) for serving.


  • Whisk together all ingredients except for the butter and pumpkin bread.
  • Melt the butter in a 6-inch cast-iron pan. Once melted, add the pumpkin bread cubes and pour the cream mixture over the top. If you have time, let the stale bread soak up this mixture for a few hours in the fridge. If not, simply cover with a tight-fitting lid and cook over medium low heat for 15 minutes. Once the bottom is starting to look set, carefully slide the pudding out of the pan onto a plate. Carefully and confidently, flip the pudding, uncooked side down, back into the pan. Cover and cook for another 10 minutes, or until bottom is also set.
  • Eat immediately with a dollop of freshly whipped cream, a drizzle of caramel, etc.

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