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Old-fashioned but never out of style, this comforting dessert comes from Lois Fetting of Nelson, Wisconsin. She recalls, "I got this favorite pumpkin recipe from an elderly aunt."
Nutritional Facts 1 serving (1 each) equals 261 calories, 10 g fat (2 g saturated fat), 61 mg cholesterol, 226 mg sodium, 41 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Pumpkin Bread Pudding in Taste of Home October/November 1994, p13
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Reviewed on Oct. 28, 2011 by Countrypatty
My family loves this recipe. I used cinnamon raisin bread in place of wheat and baked it in individual ceramic pumpkins made by Temptations. It not only tasted great but looked cute and festive too.
Reviewed on Sep. 14, 2011 by Karen23464
What a yummy recipe! I substituted honey forth susGarWhat a yummy dessert! Easy to make-definite keeper! I substituted honey for the brown sugar and it came out perfect!
What a yummy recipe! I substituted honey forth sus
Gar
What a yummy dessert! Easy to make-definite keeper! I substituted honey for the brown sugar and it came out perfect!
Reviewed on Oct. 26, 2009 by kins2294
This is the best pumpkin bread pudding recipe I have ever tasted!!!! Very easy.
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