Pumpkin Bread Pudding


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

Prep Time:
15 mins
Cook Time:
1 hr
Additional Time:
1 hr
Total Time:
2 hrs 15 mins
8 servings


  • 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

  • ½ 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.

Nutrition Facts (per serving)

376 Calories
14g Fat
57g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 376
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 111mg 37%
Sodium 367mg 16%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 10%
Total Sugars 37g
Protein 8g
Vitamin C 3mg 15%
Calcium 91mg 7%
Iron 3mg 14%
Potassium 351mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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