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Pumpkin Cream Cheese Bread Pudding

This pumpkin cream cheese bread pudding is not only gluten-free but it’s packed full of fall flavor and perfect when served with a scoop of vanilla ice cream. Plus the pumpkin bread is soaked in a cream cheese mixture so you know it’s bound to be delicious!

This post is sponsored by Pamela’s gluten free products. As always all opinions are 100% my own.

You know those desserts that could also be breakfast? Or breakfast recipes that could also be dessert? Yeah, this is one of those recipes. Of course, I opted to put a few scoops of ice cream onto my dessert/breakfast dish because I’m a baller like that and prefer all the things to be topped with ice cream. PLUS I just got back from a cruise and I’m still waltzing around in my elastic waisted pants. You guys, I ate so. much. food. on this trip that I should detox but instead, I just keep eating all the delicious things I want.

Intervention needed. Send help.

For this amazing recipe, I paired up with one of my favorite clients Pamela’s. A few years ago I worked with them and created a ton of delicious recipes (gluten-free black forest pancakes, gluten free apple cinnamon waffles, gluten free spicy fried chicken, gluten free peppermint pancakes or gluten-free chicken tikka masala pizza) and I’m back at it with this bread pudding recipe. You guys – SO GOOD! I used their gluten free pumpkin bread mix and turned it into this super moist and flavor packed bread pudding. It’s as though pumpkin bread and cheesecake came together and had a delicious dessert baby.

I, of course, added a brown sugar pecan topping because all bread pudding should be topped with a sweet topping – am I right? Oh and as previously discussed I also topped it with ice cream. Because, obviously.

The other thing I LOVE about this bread pudding is that it’s not soggy. Sometimes I find bread pudding to just be too moist. (I know, I used the word moist. So gross.) But this gluten-free pumpkin bread soaks up all that cream cheese mixture and creates a perfectly moist (I KNOW!) bread pudding without being all soggy and wet. Now, if you’re a fan of a more soggy bread pudding you can always add a little more milk but please DO NOT invite me over for me breakfast but I won’t eat it.

Ok, I lie. I would totally eat it. TOTALLY!

Ohhhhhhhhh wanna hear something super duper fun? There is a small little contest going on where you can vote between 6 delicious gluten-free pumpkin recipes! Annnnnnnd my little pumpkin cream cheese bread pudding just so happens to be one of those recipes you can vote for! So I’ll love you from the moon and back if you vote for me! Plus if you vote you can win some pretty sweet prizes!

To vote head on over the Pamela’s FB page! CLICK HERE TO VOTE!

{Looking for more delicious pumpkin desserts? Try my pumpkin churro cheesecake bars, no bake pumpkin cheesecake phyllo bites, pumpkin pie cake bars, pumpkin spice latte coffee cake or my pumpkin butterscotch bundt cake.}

Pumpkin Cream Cheese Bread Pudding

This pumpkin cream cheese bread pudding is not only gluten-free but it's packed full of fall flavor and perfect when served with a scoop of vanilla ice cream. Plus the pumpkin bread is soaked in a cream cheese mixture so you know it's bound to be delicious!

Yield: 8x8 pan

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours


For gluten free pumpkin bread:

  • 1 (16 ounce) package Pamela’s gluten free pumpkin bread mix
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup melted butter

For bread pudding:

  • 1 loaf Pamela’s gluten free pumpkin bread (cooled), cut into 1-inch cubes (about 7 cups)
  • 8 ounces cream cheese, room temperature
  • 2 large eggs
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla bean paste
  • 2/3 cup milk

For topping:

  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter, room temperature


For bread:
Preheat oven to 350 degrees and spray a 9x4 bread pan with non-stick spray and set aside.

In a medium sized mixing bowl add eggs, milk and butter. Whisk to combine.

Add in pumpkin bread mix, stir to combine and pour into prepared baking pan.

Bake for about 50-55 minutes or until fully baked. Let cool in the pan for 5 minutes, remove and let cool on a baking rack.

For bread pudding:
Preheat oven to 350 degrees and spray a 8x8 dish with non-stick spray and place half the bread cubes into the pan.

In a bowl of an electric mixer add cream cheese, eggs, brown sugar and vanilla bean paste. Mix until smooth. Add in the milk and mix until smooth, the mixture will be runny.

Pour half the cream cheese mixture over top the bread in the dish. Stir to evenly coat. Top with remaining bread cubes and try to evenly pour the remaining cream cheese mixture overtop the bread. Gently push down on the bread to assure all the bread is wet and can soak up the mixture. Let sit for 10-15 minutes to help the bread really soak up the cream cheese mixture.

Top with topping mixture and bake for about 35-40 minutes or until the mixture is golden brown on top and doesn’t look too soggy.

Serve plain, sprinkled with powdered sugar or topped with ice cream.

For topping:
Add to a small bowl and mix together with your fingers until a crumbly mixture has formed.

Note: You can make the bread 1 or 2 days before making the bread pudding if desired.