Pumpkin Bread Puddin'

Pumpkin Bread Puddin'

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"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."
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1 h 10 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


  1. 108 Ratings

Most helpful positive review

Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.

Most helpful critical review

O.K. its good but take the whites of the egg make a meringue put a scoop on each just before done brown it and just before serving sprinkly with caramel sauce or maple syrup

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Most positive
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Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding.

OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable. I used heavy cream b/c I was planning on using another recipe when I went grocery shopping. I als...

Editor's note: Thanks for the comments about the missing step in the directions for this recipe. The recipe has been edited and is now correct.

I am rating this based on ingredients, not preparation directions, because a great recipe can utilize many serving options. I made this in a 2.5 qt casserole dish, with approximately 2x the ingr...

Very good recipe! I went for broke and used fat-free milk and this still tasted fantastic. I doubled the recipe and made this in a 9x13 pan. The only difference was I used 4 whole eggs rather th...

Wonderful....I added a little more pumpkin, maybe an other half cup.....really, really great!! Freezes well. But we took the rest out of freezer the next day and baked it and it was gone in no...

This was yummy. I am hosting Thanksgiving for about 20 people this year so since it's the end of September, my husband & I thought we should start thinking about what we will serve and test out...

OMG - This is the best pumpkin dessert ever! I used 1% instead of whole milk and it was still wonderful. I will definately be making this over and over again.


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