I recently reviewed a Christmas Baking Cookbook, The Christmas Baking Cookbook: ’Tis the Season for 100+ Festive Treats that had a recipe for Pumpkin Sticky Buns. I adapted the recipe to make the dough in my bread machine and made several other changes, and the rolls turned out delicious. However, since I have a small family, there were leftovers, and since they were so good, I didn’t want them to go to waste, so I used them in the following Pumpkin Sticky Bun Bread Pudding. I like to top mine with a squeeze of caramel ice cream topping and a sprinkling of toasted pecans. You can also add sweetened whipped cream if you like.


8 Servings

1 1/2 cups half and half
1 cup canned pumpkin, (not pumpkin pie mix)
1/2 cup brown sugar
3 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla


6 cups pumpkin sticky buns, cut into 1/2" cubes. You may substitute any type of sticky buns, or cinnamon rolls, but the sticky coating adds to the pudding.

Caramel ice cream topping
Toasted pecans
Sweetened whipped cream (optional)

1. Preheat oven to 350°. Spray a 9" x 9" deep glass casserole dish with non-stick spray.
2. Measure the half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, and vanilla into a blender container; whizz until smooth, scraping the sides down at least once. Place the sticky bun pieces in a large bowl; pour the pumpkin mixture over and press the bun pieces down to soak up the liquid.
3. Transfer the mixture to the prepared baking dish. Bake pumpkin bread pudding until tester inserted into center comes out clean, 40-50 minutes.
4. Remove from oven and let sit at least 10 minutes before serving with caramel ice cream topping, toasted pecans, and sweetened whipped cream if you like.

Amount Per Serving
Calories 137 Calories from Fat 68
Percent Total Calories From: Fat 49% Protein 12% Carb. 39%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 97 mg
Sodium 52 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g

Vitamin A 141% Vitamin C 3% Calcium 0% Iron 6%