Pumpkin Bread Pudding

Total Time

Prep: 15 min. Bake: 1 hour


8 servings

Updated: Oct. 10, 2023
Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. —Lois Fetting, Nelson, Wisconsin
Pumpkin Bread Pudding Recipe photo by Taste of Home


  • 4 cups cubed day-old whole wheat bread
  • 1/2 cup chopped dates or raisins
  • 1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
  • 2 cups whole milk
  • 1 cup canned pumpkin
  • 2 large 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


  1. Preheat oven to 350°. 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, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts

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