As featured on the MOUNTAIN MORNING SHOW...


Butter, softened 4.6 oz

Sugar 1 # 5 oz

Eggs 8.5 oz (about 4 eggs)

Pumpkin puree 1 #

Water 5 oz

Flour 1 # 1.5 oz

Baking soda 2 tsp

Baking powder ¾ tsp

Salt 2 tsp

Cinnamon 2 tsp

Cloves ½ tsp

Nutmeg ¼ tsp

  1. Spray 7 small loaf pans with pan spray and line with a parchment paper “belt” for easy removal.
  2. Sift flour, baking soda, baking powder, salt, and spices. Set aside.
  3. Cream butter and sugar until very light.
  4. Add eggs, pumpkin, and water and mix well.
  5. Stir in flour mixture and mix until combined, being sure to scrape the bottom of the bowl at least once during mixing.
  6. Divide evenly between the loaf pans, filling each ~ 2/3 full.
  7. ‘Bake at 350° for about 30 minutes, or until a toothpick inserted into the center comes out clean.


Cream 1 qt

Milk 3 cups

Eggs 8 each

Egg yolks 8 oz (about 8 eggs)

Sugar 1 #

Vanilla extract to taste

  1. Mix all ingredients together and whisk to incorporate thoroughly.
  2. Strain.

To assemble the bread pudding:

  1. Bake the bread a day before you need to use it. Allow the bread to cool completely, then cut into cubes (about ¾ “ in diameter). Store in the refrigerator overnight.
  2. Place cubes of bread in a large mixing bowl, and add the custard, 1 cup at a time.
  3. Mix, by hand, until the bread is saturated with the custard…not enough and it will be dry, too much and it will be very soggy.
  4. Once the bread is the correct consistency, you can add chocolate or white chocolate chips, if desired.
  5. Portion into serving cups or pyrex dish, and bake, uncovered, at 350° for 15 minutes to begin. Depending on the type of dish you use, the baking time will vary. The bread pudding is finished when you press on the center and it bounces back.
  6. This is best served warm with some vanilla ice cream.