The Cake Shop Bakery is currently open for drive-through only with limited hours:
Mon-Fri: 8:30-4pm
Sat & Sun: Closed
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All Things Fall

It’s not 1000 degrees out! You know what that means… it’s time for all things Fall. Stop in to pick up several specialty seasonal treats we only bring out during the Fall. We have many apple and pumpkin goodies in the mix.

Not to mention our yummy Stonewall Kitchen Maple Pumpkin Butter. This butter makes that extra piece of toast totally worth it! With a sweet mix of maple and pumpkin, it’s great on its own or used as a recipe ingredient.

Add it to pumpkin soup to pump up the creaminess and add a kick of maple, or enjoy it spread on apple muffins or scones.

Try this mouth-watering recipe from Stonewall Kitchen and get your Fall started right:


  • 1 loaf good quality cinnamon raisin bread
  • 3 large eggs
  • 2 egg yolks
  • 1 jar Stonewall Kitchen Maple Pumpkin Butter
  • 3/4 cup half and half
  • 3/4 cup heavy cream
  • 1/4 teaspoon cinnamon
  • Zest of 1 orange
  • 2 Braeburn or Winesap apples, cored, peeled and diced
  • 1 Tablespoon unsalted butter
  • Dash of salt
  • 3/4 cup pecans, toasted and chopped


  1. Preheat the oven to 350 degrees F. Line a sheet pan with parchment or foil.
  2. Lay bread slices on pan and toast for 10-15 minutes until lightly browned.
  3. Remove from oven and cut each slice into 6 pieces and reduce oven temperature to 325 degrees F.
  4. Butter a 9×13-inch pyrex pan and arrange bread pieces over bottom, slightly overlapping.
  5. To prepare apples, in a sauté pan melt 1 Tablespoon unsalted butter.
  6. Add apples, salt and cinnamon and sauté until soft and golden brown, about 10 minutes.
  7. Spread apples over the bread. Sprinkle with chopped, toasted pecans.
  8. To prepare the custard, in a non-reactive bowl whisk together eggs, egg yolks and Maple Pumpkin Butter.
  9. Add orange zest, heavy cream and half and half. Mix thoroughly.
  10. Pour custard over bread, nut and apple mixture. And allow to sit for 30 minutes.
  11. Place baking dish in a large roasting pan. Fill with enough water to come halfway up sides of baking dish.
  12. Bake in a 325 degree F oven for 35-45 minutes, checking for doneness after 35 minutes, by inserting knife in center. If the knife comes out clean, bread pudding is done.
  13. Serve warm with softened vanilla ice cream or softly whipped cream.