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 Pumpkin Gingerbread Bread Pudding and Slow Cooker Cinnamon Raisin Bread Pudding.
You might also like this 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
A delicious fall pudding packed with pumpkin flavor! This easy dessert is perfect for Thanksgiving.
Ingredients
- 3 cups milk
- 1 cup brown sugar (dark or light)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon 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 350F. 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 297mgCarbohydrates: 74gFiber: 5gSugar: 49gProtein: 13g
Megan says
I don’t believe I’ve ever tried bread pudding, but this certainly looks worthy of a tasting! Thanks for the great recipe! #MM
Gwen says
Question:
Could the pumpkin Bread Pudding be made with Pumpkin Pie Filling?
Instead of mixing all the other ingredients?
May be too dense?
Stacie Vaughan says
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.