Pumpkin Bread Pudding

Beth M.


This idea appealed to me, after I went to an Applefest in a nearby town. There were delicious looking pies, cookies and this bread pudding in a real pumpkin.

I used a small sugar pumpkin, then carved around the top to make a removeable cap and took out the seeds and stringy bits.

I made up a small amount of breadpudding, to fill it. Just from memory, using less of everything. It was delicious, the kids loved it!


★★★★★ 2 votes

10 Min
1 Hr 45 Min


  • 1 small
    sugar pumpkin
  • 4 slice
    day-old bread; sour-dough with crust removed, cut up
  • 3
    eggs, beaten
  • 1 c
  • 1/2 c
    lt.brown sugar
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
    cinnamon, ground
  • 1/4 c
  • 1 Tbsp

How to Make Pumpkin Bread Pudding


  1. Carve around the top to remove the "cover/cap", save. Scoop out the seeds and stringy bits. Place on a greased pie pan.
  2. While you are mixing the ingredients for the pudding/filling for the pumpkin,preheat the oven to 350 degrees.
  3. Spray the filled-pumpkin with the cover/cap all over with your favorite cooking spray/oil.
  4. Bake on middle shelf of oven for an hour, but check half way through and remove the cover/cap, and continue baking both parts for an hour total. If not browned enough, cook a little longer until golden. Scoop out the pudding, and place a spoonful of the pumpkin itself on the bowl. Serve warm with ice cream or whipped cream.

Printable Recipe Card

About Pumpkin Bread Pudding

Main Ingredient: Vegetable
Regional Style: American

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