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Pumpkin Bread Pudding with Eggnog Whipped Cream

Pumpkin Bread Pudding with Eggnog Whipped Cream

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m


Bread pudding and whipped cream get a makeover in a recipe that adds pumpkin and eggnog to the mix.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
  2. Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
  3. Bake 45 minutes or until set.
  4. Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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