Real Recipes From Real Home Cooks ®

pumpkin and bread pudding

(1 rating)
Recipe by
Win Spicer
Frankford, DE

The sweet soul who gave me this recipe is no longer with us, but her recipes enable us to remember her with fond memories of our visits together. While Beulah used fresh pumpkin, it is great with canned pumpkin puree...just don't use pumpkin pie filling. I added a dash of nutmeg simply because I love that spice! You will find this a taste delight!

(1 rating)
yield 4 -6
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For pumpkin and bread pudding

  • 3/4 c
  • 1/2 tsp
  • 2
    eggs, slightly beaten
  • 1 tsp
  • 1 c
  • 1 c
    mashed pumpkin
  • 2 c
    stale bread, torn
  • 1/2 tsp
  • 2 Tbsp
    brown sugar
  • a dash of nutmeg

How To Make pumpkin and bread pudding

  • 1
    In a medium bowl, mix together sugar, salt, beaten eggs, vanilla, and milk. Stir well.
  • 2
    Add pumpkin and stir to blend.
  • 3
    Add bread crumbs and stir well. Pour in greased 1 1/2 quart casserole.
  • 4
    Bake in preheated 350 degree oven 40-45 minutes. Minutes before done, remove from oven and sprinkle cinnamon, brown sugar and nutmeg mixture evenly on top. Finish baking.

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