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Breakfast / Brunch

Pumpkin Pie Breakfast Bread Pudding

Preparing food in the morning for a group just got easier and more delicious, especially if you love pumpkin pie and bread pudding. This one-dish pumpkin pie-inspired breakfast bread pudding recipe is a hybrid of the two. Simply toss toasted sweet rolls and amaretti cookies (crisp macaroons made with almond paste) in a spiced pumpkin custard — the longer the bread and cookies have to absorb the custard, the lighter and fluffier the pudding will be. But to keep the pudding from being too sweet, be sure to drizzle servings with the tangy cream cheese topping — it’s the yin to the pudding’s yang.


12 servings

Total Time

2 hours + chilling

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The light, fluffy texture and sweet taste of King’s Hawaiian rolls make them an ideal base for this sweetly spiced breakfast casserole. But so the bread fully absorbs the custard, make sure to cut it into bite-sized pieces and toast it so it’s dry.


Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.

For the pudding, toast cut rolls on two baking sheets in oven until deep golden, 30 minutes, rotating baking sheets and tossing cut rolls every 10 minutes.

Whisk together half-and-half, eggs, pumpkin purée, granulated sugar, cinnamon, ginger, salt, allspice, nutmeg, and cayenne in a large bowl.

Toss together toasted rolls and 6 oz. amaretti cookies. Place a third of roll mixture in prepared dish.

Add remaining roll mixture to egg mixture and toss to coat; pour over dry rolls in dish and cover with plastic wrap. Refrigerate pudding at least 3 hours or up to 1 day. Remove plastic wrap and sprinkle sanding sugar over pudding. Cover pudding with foil.

Bake pudding 30 minutes. Remove foil and bake pudding until golden, 30 minutes more. Let pudding cool 15 minutes before serving.

For the topping, whisk together cream cheese and half-and-half in a saucepan over medium-low heat until smooth; drizzle over servings of pudding. Garnish servings with additional crushed cookies.

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