A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.

Vivi
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

376.3 calories; 7.9 g protein; 57.3 g carbohydrates; 110.5 mg cholesterol; 367.4 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2010
5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread then skipped adding raisins. Instead of the cream and soy milk I used 2 cups whole milk. Instead of puree I used a can of pumpkin pie filling and then didn't add the cinnamon. I cut the sugar to 1/4 cup and added a cup of walnuts. Cooked in two square pans for 40 minutes- but next time will check it sooner. Absolutely heavenly dessert that everyone raved about. Read More
(65)

Most helpful critical review

Rating: 1 stars
04/09/2012
Just awful. Followed the recipe exactly. Dessert is my specialty and this was an absolute flop. Tasted so bad I had to chuck it out.:( Read More
(6)
45 Ratings
  • 5 star values: 27
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/30/2010
5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread then skipped adding raisins. Instead of the cream and soy milk I used 2 cups whole milk. Instead of puree I used a can of pumpkin pie filling and then didn't add the cinnamon. I cut the sugar to 1/4 cup and added a cup of walnuts. Cooked in two square pans for 40 minutes- but next time will check it sooner. Absolutely heavenly dessert that everyone raved about. Read More
(65)
Rating: 5 stars
11/21/2011
This was heavenly (if you like pumpkin). I used 1% milk instead of the soy milk and 1 cup half and half instead of the heavy cream. Used a long french bread loaf. Made it in a 9x13 pan and baked at 350 for about 40-45 minutes. Some people liked Cool Whip on theirs but I preferred just the bread pudding. My adult daughter could not get enough of it and all my guests liked it also. I will make this again and do the same things as it was very good. Read More
(39)
Rating: 4 stars
10/11/2010
Overall was very good! I used reg milk and it came out fine. I am not a fan of raisins so I add some milk chic chips. I also put in a 9x13 glass dish and baked for 45 minutes and it was perfect. Read More
(26)
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Rating: 5 stars
12/30/2009
Xmas got here too quickly, so I didn't have any French bread or raisins, but it still turned out excellent with honey wheat and a little vanilla whipped cream on top. My guests (my S.O.'s parents and grandparents, all Jewish/Ukrainian immigrants) loved the dessert. I generally love bread pudding anyway, and this one is no exception. Other recipes may suggest a sweet topping (strusel or such), but the sweetness of this by itself is perfect IMHO without being too sweet. I wasn't sure what ramekins were, so I just divided the mixture into two casserole dishes. One might have been enough, but I wanted to ensure this cooked evenly all the way though. Thanks, Vivi! Read More
(13)
Rating: 5 stars
10/09/2011
This is delicious! I am not a fan of soy milk and I had no cream so I just used 2 cups of 2% milk and it tasted wonderful. I used 2 cups of puree pumpkin from my garden which made it an even more special treat. My other small change was that I only had dark brown sugar so I used 3/4 cup of that and 1/4 cup white sugar so the flavor wouldn't overwhelm the pumpkin. This is one of the best bread puddings I've ever eaten. I highly recommend it. Read More
(11)
Rating: 5 stars
06/05/2011
Even my mother in law loved it!! Only thing I changed was 1/2 cup of brown sugar instead of whole cup. Read More
(10)
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Rating: 5 stars
12/17/2010
Super duper Good! Dh came home just as it was coming out of the oven he ran to the freezer got the Ice Cream and then ask if he could have some! I did use a multi grain bread and more then 6 cups more like 8-so I added one more cup of cream and it worked out excellant! Read More
(9)
Rating: 5 stars
10/27/2010
I followed thsi recipe pretty closely although I used regular italian sandwich bread instead of french bread. I alos did not have raisins so I finely chopped a gala apple and used that in place of the raisins. I also did not have heavy cream but used half and half instead. I also used Nog flavored soymilk in place of the vanilla. (It was all I had!) This makes a very nice dessert. Not too sweet but ideal served warm with vanilla ice cream and/or whipped cream. YUM! Read More
(8)
Rating: 1 stars
04/08/2012
Just awful. Followed the recipe exactly. Dessert is my specialty and this was an absolute flop. Tasted so bad I had to chuck it out.:( Read More
(6)