NEXT RECIPE >

Pumpkin Bread Pudding Recipe

Read Reviews
5 4 4
Publisher Photo
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."
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6-8 servings

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

Nutritional Facts

1 each: 261 calories, 10g fat (2g saturated fat), 61mg cholesterol, 226mg sodium, 41g carbohydrate (30g sugars, 3g fiber), 7g protein

Directions

  1. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish.
  2. 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.
  3. 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.
Originally published as Pumpkin Bread Pudding in Taste of Home October/November 1994, p13


Reviews for Pumpkin Bread Pudding

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
HOGWriter
Reviewed Dec. 5, 2012

"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."

MY REVIEW
Countrypatty
Reviewed Oct. 28, 2011

"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."

MY REVIEW
Karen23464
Reviewed Sep. 14, 2011

"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!"

MY REVIEW
kins2294
Reviewed Oct. 26, 2009

"This is the best pumpkin bread pudding recipe I have ever tasted!!!! Very easy."

Loading Image