Easy Pumpkin Bread Pudding

Easy Pumpkin Bread Pudding

  • Prep Time: 20 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 6-8

    • About This Recipe

    “This can be calorie reduced by using the diet bread,skim milk and skim Pet milk. You can use just egg whites and you can substituteSweet ‘n Low for the sugar.”

    Ingredients

  • 1can large pumpkin puree
  • 1 (12ounce) cans evaporated milk
  • 1/2 cupwhite sugar
  • 2teaspoonsvanilla
  • 1/3 cupraisins
  • 4cupsmilk
  • 6eggs, beaten
  • 3/4 cupbrown sugar, packed
  • 2teaspoonspumpkin pie spice
  • 8cupsbread, cubed

    • Directions

  • Preheat the oven to 350 degrees.
  • Put the bread cubes and raisins in a buttered 3 quart oven dish.
  • Then in a large mixing bowl, start with the eggs, and beatthem, then add the remaining ingredients.
  • Mix well and pour egg mixture evenlyover bread.
  • Stir around a bit to make sure all the bread is coated.
  • Bake for 50minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
  • Cool slightly before serving.
  • (Yes, it will fall in the center. Theeggs cause this to happen)

    • Reviews

  • “This recipe sounded a lot better than it turned out for me.I ends up too runny and mushy for my tastes.Still edible, just not my best bread pudding.Suggestions?”

  • “I had a half loaf of whole wheat bread that needed to be used, so I decided to make this as a healthy version for breakfast with half the sugar and a little more raisins and some added nuts/seeds (I had pumpkin seeds) and some ground flax-seed.Then I served it to my toddler with a little powdered sugar on top and frozen blueberries.He devoured it.After reading the other reviews, I used about a cup more cubed bread and a little less milk, but then found that it wasn’t moist enough for my taste, so I guess it just depends on your taste…Also, the one other thing I would add for next time is a little saltto bring out the flavor of the other spices (not sure how much yet).”

  • “We LOVED this recipe!We left out the raisins, but everything else stayed the same.We will make this again, and again, and again.”

  • “I use the recipe exactly the way it is posted and my whole family LOVES it. I have found that placing it in the refrigerator over night then reheating it helps the excess moisture to absorb. I’vealso made this adding mini-marshmallows about 5 minutes before taking it out of the oven. Delicious!”

  • “After reading the other reviews, I reduced the the milk to 2 cups of 1% milk, down from 4 cups of whole milk.And I threw in 1/3 cup of dried cranberries, and everything turned out great.By the way, I also used an white cake that didn’t rise (baking powder was off) so maybe that also helped with the absorption so it was less runny and just right for bread pudding (i.e., use a denser bread).”

  • “Having read Gay Gilmore’s review and thinking to myself “yea, 4 cups of milk does sound a little much,” I altered the recipe a bit and it turned out pretty well. The instructions were hard to read, and ‘1 can’ can mean a small 15 oz or a huge 28-29 oz can. I used the smaller can reduced the milk to approx. 1 cup (it was just ‘the rest of what I had left’). This turned out beautifully! very moist and a lot thicker. Very much the pumpkin-ey flavor I was looking for. Thanks for sharing!”

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