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Pumpkin Bread Pudding

 Pumpkin Bread Pudding
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."
6-8 ServingsPrep: 15 min. Bake: 1 hour

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.

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Pumpkin Bread Pudding (continued)

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.