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Bread Pudding Pumpkin

Total Time

Prep: 20 min. Bake: 1-1/2 hours


8 servings

When doing my fall decorating, I'm certain to set aside a few pumpkins for this unique dessert. It adds a festive touch to our Thanksgiving table. —Darlene Brenden, Salem, Oregon
Bread Pudding Pumpkin Recipe photo by Taste of Home


  • 2 medium pie pumpkins (about 3 pounds each)
  • 4 large eggs, lightly beaten
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground nutmeg
  • 6 cups cubed crustless day-old bread
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts
  • 1 cup raisins


  1. Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired). In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells.
  2. Place on a greased 15x10x1-in. baking pan. Loosely cover tops with foil. Bake at 350° for 1-1/4 hours. Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted in the center of bread pudding comes out clean. To serve, scoop bread pudding and cooked pumpkin into dessert dishes.

Nutrition Facts

1 cup: 518 calories, 17g fat (4g saturated fat), 123mg cholesterol, 540mg sodium, 82g carbohydrate (59g sugars, 3g fiber), 15g protein.

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