Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

Gallery

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.

    Advertisement
  • Place bread cubes in the greased baking dish. Pour half-and-half on top.

  • Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.

  • Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Cook's Notes:

Substitute low-fat half-and-half for the non-fat if desired.

Substitute margarine for butter if desired.

Nutrition Facts

437 calories; protein 10.2g 21% DV; carbohydrates 71.7g 23% DV; fat 13.9g 21% DV; cholesterol 84.3mg 28% DV; sodium 443.2mg 18% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2016
I didn't have fat free half-and-half so I used the heavy whipping cream that I had on hand. My family doesn't like raisins in their cooked desserts so I substituted 1/4 cup finely diced crystallized ginger as we love gingery foods I increased the pumpkin pie spice to an even 1 tbsp. I used pureed Kabocha squash which has a pumpkin/sweet potato flavor and texture. Used walnuts in place of the pecans (didn't have on hand). The next time I make this I plan to mix all the wet ingredients before pouring over the bread crumbs. I ended up with a delightful pudding on top of a bread pudding that was a bit bland though my husband gobbled it up. I don't have a 7 x 11 inch baking dish so I used a large well greased and lightly floured bundt pan. The bread pudding easily flipped out of the bundt pan and onto a plate for serving. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2020
At the first taste, the orange zest came through pretty strong. I don't know if it's because my pallet got used to the taste, but after the second and third bite I could no longer taste it. Nonetheless it was good. I don't know if I would make it again but thanks for the recipe. Read More
Rating: 4 stars
12/10/2016
I didn't have fat free half-and-half so I used the heavy whipping cream that I had on hand. My family doesn't like raisins in their cooked desserts so I substituted 1/4 cup finely diced crystallized ginger as we love gingery foods I increased the pumpkin pie spice to an even 1 tbsp. I used pureed Kabocha squash which has a pumpkin/sweet potato flavor and texture. Used walnuts in place of the pecans (didn't have on hand). The next time I make this I plan to mix all the wet ingredients before pouring over the bread crumbs. I ended up with a delightful pudding on top of a bread pudding that was a bit bland though my husband gobbled it up. I don't have a 7 x 11 inch baking dish so I used a large well greased and lightly floured bundt pan. The bread pudding easily flipped out of the bundt pan and onto a plate for serving. Read More