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Pumpkin Bread Breakfast Sandwich and Bread Pudding

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Add seasonal fare to both breakfast and dessert. These delicious, homemade recipes feature the much-loved fall flavors of pumpkin and apple butter.


For the Pumpkin Bread Sandwich:

Apple Butter:

3 pounds peeled and medium diced assorted apples
½ teaspoon of nutmeg
2 teaspoons of cinnamon
1 cup each of light brown sugar and sugar
1 cup of water
½ cup of apple cider vinegar
zest of 1 lemon
juice of 1 lemon


1 pound of bacon
2 tablespoons of light brown sugar
ground pepper to taste

For the Pumpkin Bread:

1 ½ cups each of light brown sugar and sugar
1 ½ cups of canola oil
6 eggs
1 teaspoon of vanilla
3 cups of canned pumpkin
4 ½ cups of all-purpose flour
1 ½ tablespoons of cinnamon
½ teaspoon of nutmeg
2 ½ teaspoons of baking soda
1 ½ tablespoons of baking powder

For the Pumpkin Bread Pudding:

1 loaf of pre-made pumpkin bread cut into 1” squares
8 egg yolks
½ cup of sugar
1 quart of ½ and ½
vanilla ice cream


1. Apple Butter: Combine all of the ingredients in a medium-size pot and stew over medium heat for 2 hours.

2. Puree using a hand mixer until smooth. Chill completely.

3. Bacon: Add the bacon to a sheet tray lined with parchment paper and evenly sprinkle on the brown sugar and pepper.

4. Bake at 375° for 20 minutes or until crispy brown. Set aside.

5. Bread: In a standing mixer add the sugars and oil and mix on high speed with the whisk attachment until combined.

6. Add in 1 egg at a time and then add in the vanilla.

7. Next, add in the remaining ingredients and mix over medium speed until combined.

8. Divide the batter into 2 9×5 loaf pans and bake at 350° for 60 minutes or until firm in the center.

9. Cool to room temperature.

10. To Plate: Slice the bread and add on crispy bacon, apple butter, and optional fried eggs and shredded gruyere cheese. Serve!

11. For the Bread Pudding: Preheat the oven to 350°.

12. Add the bread to a 13×9 casserole pan and set aside.

13. In a medium-size bowl whisk together the egg yolks, sugar and ½ and ½ until combined.

14. Pour the mixture over top of the bread in the casserole pan and bake 350° for 60 minutes or until firm.

15. Serve with vanilla ice cream and heated apple butter.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe

Pumpkin Bread Breakfast Sandwich and Bread Pudding

Pumpkin Bread Breakfast Sandwich and Bread Pudding

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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