Pumpkin Bread Pudding Recipe

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Most Helpful Positive Review

Nov 30, 2010

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 cream and soy milk, I used 2 cups whole milk. Instead of puree I used a can of pumpkin pie filling, and then didn't add the cinnamon. I cut the sugar to 1/4 cup, and added a cup of walnuts. Cooked in two square pans for 40 minutes- but next time will check it sooner. Absolutely heavenly dessert that everyone raved about.

—donnacim

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Most Helpful Critical Review

Dec 31, 2011

just not my kind of thing I guess

—Denise Gray

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23 Ratings

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Nov 21, 2011

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 baked at 350 for about 40-45 minutes. Some people liked Cool Whip on theirs but I preferred just the bread pudding. My adult daughter could not get enough of it and all my guests liked it also. I will make this again and do the same things as it was very good.

—BJM5596

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Oct 11, 2010

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.

—cece

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Dec 30, 2009

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 parents and grandparents, all Jewish/Ukrainian immigrants) loved the dessert. I generally love bread pudding anyway, and this one is no exception. Other recipes may suggest a sweet topping (strusel or such), but the sweetness of this by itself is perfect IMHO without being too sweet. I wasn't sure what ramekins were, so I just divided the mixture into two casserole dishes. One might have been enough, but I wanted to ensure this cooked evenly all the way though. Thanks, Vivi!

—KuddlKat

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Dec 17, 2010

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 cups more like 8-so I added one more cup of cream and it worked out excellant!

—Soup Lover-Sue

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Oct 08, 2011

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 more special treat. My other small change was that I only had dark brown sugar, so I used 3/4 cup of that and 1/4 cup white sugar so the flavor wouldn't overwhelm the pumpkin. This is one of the best bread puddings I've ever eaten. I highly recommend it.

—CookieCritter

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Jun 05, 2011

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

—longleggedmomi26

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Nutrition

Calories
376 kcal
19%

Carbohydrates
57.3 g
18%

Cholesterol
120 mg
40%

Fat
14 g
22%

Fiber
2.9 g
12%

Protein
7.9 g
16%

Sodium
416 mg
17%

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

Nutritional Information

Pumpkin Bread Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 376
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 7.7g 39 %
Cholesterol 120mg 40 %
Sodium 416mg 17 %
Potassium 351mg 10 %
Total Carbohydrates 57.3g 18 %
Dietary Fiber 2.9g 12 %
Protein 7.9g 16 %
Sugars 36.5g
Vitamin A 187 %
Vitamin C 5 %
Calcium 11 %
Iron 26 %
** Thiamin 19 %
** Niacin 23 %
** Vitamin B6 8 %
** Magnesium 11 %
** Folate 31 %

* 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.