Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 3 cups milk; 1 teaspoon vanilla; 1 (15 ounce) can pumpkin; 3 eggs; 6 cups bread cubes; ½ cup currants; ½ cup chopped pecans; 16 pecan halves; cream or ice cream, if desired

Servings: persons

1 cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups milk
1 teaspoon vanilla
1 (15 ounce) can pumpkin
3 eggs
6 cups bread cubes
½ cup currants
½ cup chopped pecans
16 pecan halves
cream or ice cream, if desired

1
Heat oven to 350 degrees F.
2
Grease bottom and sides of springform pan, 10x3 inches.
3
Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended.
4
Stir in bread cubes, currants and chopped pecans.
5
Let mixture stand 10 minutes; spoon into springform pan.
6
Arrange pecan halves on top of pudding.
7
Bake 50 to 60 minutes or until knife inserted comes out clean.
8
Let stand 10 minutes; remove side of pan.
9
Serve warm with cream.
10
Refrigerate and leftover pudding.

3293

kcal

Calories

311

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 3 cups milk, and more.

Yes, Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread Pudding

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