Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups cubed French bread; 1 cup heavy cream; 1 cup vanilla soy milk; 3 eggs; 1 (16 ounce) can pumpkin puree; 1 cup brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 pinch salt; 1/2 cup raisins

Servings: persons

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
1/2 cup raisins

1
Preheat an oven to 350 degrees F (175 degrees C).
2
Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
3
Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
4
Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

701

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 6 cups cubed French bread, 1 cup heavy cream, 1 cup vanilla soy milk, 3 eggs, 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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