Pumpkin Bread Puddin' Recipe
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Pumpkin Bread Puddin'

By: JJCUNEO  
"Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream."

Rating: This weblink has been rated 23 times with an average star rating of 4.4 Read Reviews (22)

Rate/Review | 1,025 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 egg
  • 3 egg yolks
  • 1 1/2 cups whole milk
  • 2/3 cup sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3 1/2 cups white bread cubes
  • 3/8 cup miniature chocolate chips
  • 2 tablespoons brown sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
  2. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
  3. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
  4. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 143mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 5, 2008 by mom23boysn1girl 
Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2008 by the allrecipes staff 
Editor's note: Thanks for the comments about the missing step in the directions for this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by Jenny 
I doubled the recipe and cooked it in a 9 x 13. I also used challah bread. Very good. I think... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by gourmetkris 
OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by BROCKWELL 
OMG - This is the best pumpkin dessert ever! I used 1% instead of whole milk and it was still... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2009 by Kathy Comess 
This was yummy. I am hosting Thanksgiving for about 20 people this year so since it's the end... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by NewBride 
We really enjoyed this recipe - great mix of flavors and fun to serve in individual ramekins.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 4, 2008 by sgalbraith 
Oh my!! This is my new favorite dessert! The pumpkin bread pudding is light and delicious. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2009 by KRISBBB 
I had never made bread pudding before and decided to try this because my family loves anything... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2009 by Pam-3BoysMama Supporting Member (Click to learn more about Supporting Membership)
Delicious! A nice alternative to cake or pie for dessert. MORE

 
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