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Pumpkin Bread Breakfast Sandwich and Bread Pudding

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

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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