Pumpkin Bread Pudding

Pumpkin Bread Pudding

25
Vivi 1

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

Ingredients

2 h 15 m servings 376 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 367 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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

25
  1. 35 Ratings

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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 crea...

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 bake...

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.