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Pumpkin Bread Pudding with Eggnog Whipped Cream

"Bread pudding and whipped cream get a makeover in a recipe that adds pumpkin and eggnog to the mix."
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55 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
  2. Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
  3. Bake 45 minutes or until set.
  4. Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.


  • Tip
  • If you don't have the ramekins; pour mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 350 degrees F for 1 hour and 15 minutes or until set.

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