Pumpkin and Bread Pudding

Pumpkin And Bread Pudding

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Win Spicer


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 vote

10 Min
40 Min


  • 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.

Printable Recipe Card

About Pumpkin and Bread Pudding

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: Southern

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