Pumpkin Bread Puddin' Recipe - Allrecipes.com
Pumpkin Bread Puddin' Recipe
  • READY IN ABOUT hrs

Pumpkin Bread Puddin'

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

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.
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Reviews More Reviews

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.

 
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

 
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!!!

 
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.

 
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.

 
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.

 
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....

 
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.

 

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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.

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