Pumpkin Bread Pudding Recipe

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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."
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 6-8 servings


  • 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 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.


  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

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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."

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."

Reviewed Sep. 14, 2011

"What a yummy recipe! I substituted honey forth sus

What a yummy dessert! Easy to make-definite keeper! I substituted honey for the brown sugar and it came out perfect!"

Reviewed Oct. 26, 2009

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

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