Pumpkin Bread Pudding

Kathleen Brigham


With fall coming soon, my family can't wait for this delicious version of bread pudding!The recipe was originally in a woman's magazine 40 years ago. I still have the worn clipping that my mom cut out.

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20 Min


50 Min


5 c
stale italian or french bread ( must be this type so the texture is right) torn into small pieces.
2 c
half and half
4 medium
2/3 c
each! of brown and white sugar
1 (15 oz.) can(s)
mashed pumpkin
3/4 c
golden or regular raisins
3 Tbsp
melted butter
1 tsp
ground cinammon
1/2 tsp
each of nutmeg, cloves
1 tsp
vanilla extract

Directions Step-By-Step

Butter an 13x9 -inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, raisins, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Bake for 45 to 60 minutes, or until set.

About this Recipe

Course/Dish: Puddings
Hashtag: #autumn