Real Recipes From Real Home Cooks ®

pumpkin bread pudding

(1 rating)
Recipe by
Kathleen Brigham
Wyoming, PA

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 rating)
yield 6 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For pumpkin bread pudding

  • 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
    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.

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