Pumpkin Bread Pudding

Pumpkin Bread Pudding

18 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
Vivi
Recipe by  Vivi

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (18)

Rate This Recipe
donnacim
57

donnacim

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.

BJM5596
32

BJM5596

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.

cece
25

cece

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 57.3 g
  • 18%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 416 mg
  • 17%

Based on a 2,000 calorie diet

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Bread Pudding with Praline Sauce

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