Home > Recipes > Pumpkin Bread Pudding

Pumpkin Bread Pudding Recipe

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."

[X]

Rate Pumpkin Bread Pudding Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Bread Pudding Recipe

Prep: 15 min. Bake: 1 hour

Yield: 6-8 Servings

15 60 75

Ingredients

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/2 cup chopped pecans, divided
2 cups milk
1 cup canned pumpkin
2 eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Directions

Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish.
In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts.
Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve warm or chilled with cream if desired. Yield: 6-8 servings.

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pumpkin Bread Pudding

Pumpkin Bread Pudding

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 05, 2012 by HOGWriter

What a lovely alternative to the traditional pumpkin pie. I served it warm with whipped cream (ice cream would have been good too.) Leftovers were still good a day or two later without getting mushy.

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 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.