Real Recipes From Real Home Cooks ®

pumpkin bread pudding

Recipe by
Mikekey *
Seattle, WA

The flavors of pumpkin pie in a bread pudding. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish.

yield 8 -12
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin bread pudding

  • 1 c
    brown sugar, firmly packed
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 3 c
    milk
  • 1 tsp
    vanilla extract
  • 1 can
    (15 ounce) pumpkin puree (not pie filling)
  • 3 lg
    eggs
  • 6 c
    cubed bread
  • 1/2 c
    dried cranberries
  • 1/2 c
    chopped pecans
  • 16
    pecan halves

How To Make pumpkin bread pudding

  • 1
    Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
  • 2
    Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
  • 3
    Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
  • 4
    Spoon into springform pan. Arrange pecan halves on top of pudding.
  • 5
    Bake 50 to 60 minutes or until knife inserted in center comes out clean.
  • 6
    Let stand 10 minutes; remove side of pan.
  • 7
    Serve warm with whipped cream. Refrigerate any remaining pudding.

Categories & Tags for Pumpkin Bread Pudding:

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