Pumpkin Bread Pudding
Bread pudding is a classic dessert popular in many countries around the world. Google bread pudding and you’ll find a ton of different ways to make it and flavours galore. It typically contains the same pantry staples like bread, cream/milk, eggs and sugar plus whatever flavourings you are adding. I made a Pumpkin Bread Pudding that is fitting as a fall dessert. I might as well jump in on the pumpkin bandwagon since pumpkin is EVERYWHERE these days!
Pumpkin Bread Pudding
I recommend using stale bread so it will hold up better. Just leave a loaf of bread out on the counter overnight and it should be good to go in the morning for your recipe. It’s a great way to use up extra bread in your pantry.
Ingredients
- Milk
- Brown sugar – Dark or light is fine.
- Cinnamon
- Vanilla extract
- Nutmeg
- Egg
- Egg whites
- Pumpkin puree – Not pumpkin pie filling.
- Stale bread
- Raisins
- Slivered almonds
How to Make Pumpkin Bread Pudding
- Step One: Preheat oven to 350F. Spray a 10-inch springform pan with cooking spray. Set aside.
- Step Two: In a large bowl, stir together milk, brown sugar, vanilla, cinnamon, nutmeg, egg, egg whites and pumpkin.
- Step Three: Add in bread cubes, raisins, almonds and stir to combine. Leave mixture sit for 10 minutes.
- Step Four: Pour mixture into springform pan. Bake for 1 hour. Let stand 10 minutes and release the sides of the springform pan. Serve with vanilla ice cream.
I baked it in a springform pan so it’s easier to cut. It held its shape beautifully for the photos.
The flavour is like a pumpkin pie – creamy, smooth and full of spice! Serve with some vanilla ice cream for a lovely dessert after a meal.
For more bread pudding recipes, try my Eggnog Bread Pudding, Pumpkin Gingerbread Bread Pudding and Slow Cooker Cinnamon Raisin Bread Pudding.
You might also like Cracker Pudding, Radio Pudding, Pumpkin Ribbon Bread, Pumpkin Cinnamon Rolls, Pumpkin Dump Cake, Pumpkin Breakfast Cookies, Slow Cooker Pumpkin Dump Cake or Keto Pumpkin Cheesecake.
What flavours of bread pudding do you love?
Pumpkin Bread Pudding
Ingredients
- 3 cups milk
- 1 cup brown sugar dark or light
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp nutmeg
- 1 large egg
- 2 egg whites
- 1 ¾ cup pumpkin puree
- 6 cups stale bread cut into 1 inch cubes
- ½ cup raisins
- ½ cup slivered almonds
Instructions
- Preheat oven to 350°F. Spray a 10-inch springform pan with cooking spray. Set aside.
- In a large bowl, stir together milk, brown sugar, vanilla, cinnamon, nutmeg, egg, egg whites and pumpkin. Add in bread cubes, raisins, almonds and stir to combine. Leave mixture sit for 10 minutes.
- Pour mixture into springform pan. Bake for 1 hour. Let stand 10 minutes and release the sides of the springform pan. Serve with vanilla ice cream.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Thanks you have a wonderful recipes.
Question:
Could the pumpkin Bread Pudding be made with Pumpkin Pie Filling?
Instead of mixing all the other ingredients?
May be too dense?
I haven’t made it with pumpkin pie filling so I don’t know what the end result would be. If you were to try it, you wouldn’t need the spices and most of the sugar since pumpkin pie filling is already sweetened.
I don’t believe I’ve ever tried bread pudding, but this certainly looks worthy of a tasting! Thanks for the great recipe! #MM
Yum! This looks so decadent!
This sounds to die for!
Stacie, this looks so delicious! You’re right…it’s pumpkin everything these days. Pinning for referral. Thanks for sharing!
Your Pumpkin Bread Pudding would be delicious. Thanks so much for sharing with us at Full Plate Thursday. Come to next weeks Thanksgiving party on Tuesday at 8:00 am, CST, see you then!
Miz Helen
Pinned!! OMG This sounds amazing! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
This is such a fab idea! I love how pumpkin can be incorporated into anything!
Do you use canned pumpkin or fresh?
I used canned pumpkin.
I always make pumpkin pie so this would be a nice change.
I’m afraid that I don’t like bread pudding at all, nor pumpkin either so I’m afraid this isn’t a recipe for me.