Pumpkin Bread Pudding Recipe - Allrecipes.com
Pumpkin Bread Pudding Recipe
  • READY IN hrs

Pumpkin Bread Pudding

Recipe by  

"A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 15 mins

Directions

  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.
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Reviews More Reviews

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.

 
Most Helpful Critical Review
Dec 31, 2011

just not my kind of thing I guess

 
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.

 
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.

 
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!

 
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.

 
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.

 
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!

 

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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.

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About the Cook

Vivi
1 Followers 1 Saved Recipes
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