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Easy Pumpkin Bread Pudding


"Easy pumpkin bread pudding with wheat bread. Serve with whipped cream."
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1 h 5 m servings 437 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
  2. Place bread cubes in the greased baking dish. Pour half-and-half on top.
  3. Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
  4. 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

Per Serving: 437 calories; 13.9 g fat; 71.7 g carbohydrates; 10.2 g protein; 84 mg cholesterol; 443 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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, crysta...