Main Ingredient

▢ 4 eggs ▢ 2 ½ cups whole milk ▢ 15 ounces canned pumpkin ▢ ½ cup brown sugar ▢ ½ cup granulated sugar ▢ 1 teaspoon vanilla extract ▢ 2 ½ teaspoons pumpkin pie spice mix ▢ ¼ teaspoon salt ▢ 16 ounces (1 loaf) cinnamon swirl bread For serving: – Caramel sauce – Whipped cream



12 Servings



Total Time

1 hour 20-minutes


Quick & Easy

1. Preheat the oven to 350 F. 2. Coat a 9x13 baking pan with cooking spray and set aside.

3. In a large mixing bowl, whisk together the eggs, milk, pumpkin, brown sugar, granulated sugar, vanilla extract, pumpkin spice mix, and salt. Set aside.

4. Working with a few slices at a time, cut the bread into 1 1/2” cubes.

5. When all the bread has been cut, gently toss into the pumpkin mixture to coat. 6. Allow the mixture to rest for 10 minutes.

7. Carefully spoon the mixture into the prepared baking pan. Use a wooden spoon or spatula to evenly spread the mixture around and to press down on the mixture.

8. Bake for 45-55 minutes, or until the mixture is set and doesn’t jiggle when you wiggle the pan.

9. Allow to cool before serving. 10. Serve with caramel sauce and whipped cream.


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