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.


★★★★★ 1 vote

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

How to Make Pumpkin Bread Pudding


  1. 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.

Printable Recipe Card

About Pumpkin Bread Pudding

Course/Dish: Puddings
Hashtag: #autumn

Show 3 Comments & Reviews

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