Pumpkin Bread Puddin' Recipe

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Most Helpful Positive Review

Aug 05, 2008

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.

—mom23boysn1girl

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Most Helpful Critical Review

Oct 05, 2011

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

—Ccatts

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90 Ratings

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Nov 03, 2008

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 also used Challah bread which I think made a difference. I tripled the recipe and made it in a 9x13 pan. Served with vanilla icecream and carmel sauce. Everyone thought it was HEAVENLY!!!

—gourmetkris

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Oct 17, 2008

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.

—the allrecipes staff

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Oct 20, 2010

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 ingredients. The only reason I adjusted anything was because I had a 12oz can of pumpkin, which is 2 cups, and wanted to use it all. Therefore, I used "about" 2x everything, making it a little more pumpkiny, and with slightly less sugar and milk, and 1 less egg yolk. Finally, I tried raisins instead of chocolate chips, and mixed them into the batter. It was truly fantastic. I look forward to further adjusting this to suit my family's taste in the future, and I plan on making it for the holidays this year. Note: I'm at a high altitude, and I didn't have any problems with this at 350 degrees for 40 minutes.

—Jamie C.

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Oct 20, 2010

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 than 2 eggs and 6 egg yolks. I used pumpkin pecan bread, which I think really made this good. I also took a frosting recipe from a cinnamon roll recipe and spread it over the pudding fresh out of the oven and sprinkled a little brown sugar over the top. I omitted the chocolate chips. The family loved this! Definitely going to make again.

—koolandblue

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Sep 21, 2010

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 time fast... I had doubled the reciepe!!! Next time I think that I will leave the chocolate chips off and add raisins to the bread pudding mixture....

—BLANGE

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Sep 28, 2009

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 some recipes before we serve anything new. I made a few adjustments...I used a regular casserole dish instead of individual ramekins. Also did not use cloves at all and instead of whole milk, I had a container of half and half to use up. Very good! When I make it in a casserole dish again, I will double the recipe. Also, instead of chocolate chips I added some of the little Heath bar toffee bits to the top. Hubby ate almost half the dish last night with some Reddi-whip on top. Neither of us is a huge pumpkin lover, but this was very good.

—Kathy Comess

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Nutrition

Calories
290 kcal
15%

Carbohydrates
49.6 g
16%

Cholesterol
143 mg
48%

Fat
8.2 g
13%

Fiber
2.1 g
8%

Protein
6.7 g
13%

Sodium
305 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Bread Puddin'

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 290
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 3.9g 20 %
Cholesterol 143mg 48 %
Sodium 305mg 12 %
Potassium 243mg 7 %
Total Carbohydrates 49.6g 16 %
Dietary Fiber 2.1g 8 %
Protein 6.7g 13 %
Sugars 37.3g
Vitamin A 101 %
Vitamin C 2 %
Calcium 17 %
Iron 20 %
Thiamin 11 %
Niacin 19 %
Vitamin B6 7 %
Magnesium 12 %
Folate 26 %

* 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.