Pumpkin Bread Pudding

Pumpkin Bread Pudding

25
Vivi 1

"A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream."
Saved
Save
I Made it Rate it Share Print

Ingredients

2 h 15 m servings 376 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 367 mg
  • 15%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
  3. Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  4. Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Reviews

25
  1. 35 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread, then skipped adding raisins. Instead of the crea...

Most helpful critical review

Just awful. Followed the recipe exactly. Dessert is my specialty and this was an absolute flop. Tasted so bad I had to chuck it out. :(

5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread, then skipped adding raisins. Instead of the crea...

This was heavenly (if you like pumpkin). I used 1% milk instead of the soy milk and 1 cup half and half instead of the heavy cream. Used a long french bread loaf. Made it in a 9x13 pan and bake...

Overall was very good! I used reg milk and it came out fine. I am not a fan of raisins, so I add some milk chic chips. I also put in a 9x13 glass dish and baked for 45 minutes and it was perfect.

Xmas got here too quickly, so I didn't have any French bread or raisins, but it still turned out excellent with honey wheat and a little vanilla whipped cream on top. My guests (my S.O.'s paren...

This is delicious! I am not a fan of soy milk and I had no cream, so I just used 2 cups of 2% milk and it tasted wonderful. I used 2 cups of puree pumpkin from my garden which made it an even mo...

Even my mother in law loved it!! Only thing I changed was 1/2 cup of brown sugar instead of whole cup.

Super duper Good! Dh came home just as it was coming out of the oven, he ran to the freezer, got the Ice Cream and then ask if he could have some! I did use a multi grain bread, and more then 6 ...

I followed thsi recipe pretty closely, although I used regular italian sandwich bread instead of french bread. I alos did not have raisins, so I finely chopped a gala apple and used that in pla...

Just awful. Followed the recipe exactly. Dessert is my specialty and this was an absolute flop. Tasted so bad I had to chuck it out. :(