Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 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 6 large custard cups.

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  • Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.

  • Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.

  • Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.

Nutrition Facts

290 calories; protein 6.7g; carbohydrates 49.6g; fat 8.2g; cholesterol 138.3mg; sodium 304.7mg. Full Nutrition
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Reviews (99)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2008
Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding. Read More
(122)

Most helpful critical review

Rating: 3 stars
10/05/2011
O.K. its good but take the whites of the egg make a meringue put a scoop on each just before done brown it and just before serving sprinkly with caramel sauce or maple syrup Read More
(6)
118 Ratings
  • 5 star values: 77
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
08/05/2008
Instead of using custard cups, I poured it into a 8 1/2 by 11" pan. I baked it at 350 for 45 minutes. It was DELICOUS. A really nice change from plain bread pudding. Read More
(122)
Rating: 5 stars
11/03/2008
OMG! I have no found a replacement for pumpkin pie this thanksgiving. This was unbelievable. I used heavy cream b/c I was planning on using another recipe when I went grocery shopping. I also used Challah bread which I think made a difference. I tripled the recipe and made it in a 9x13 pan. Served with vanilla icecream and carmel sauce. Everyone thought it was HEAVENLY!!! Read More
(77)
Rating: 5 stars
10/17/2008
Editor's note: Thanks for the comments about the missing step in the directions for this recipe. The recipe has been edited and is now correct. Read More
(57)
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Rating: 5 stars
10/20/2010
I am rating this based on ingredients, not preparation directions, because a great recipe can utilize many serving options. I made this in a 2.5 qt casserole dish, with approximately 2x the ingredients. The only reason I adjusted anything was because I had a 12oz can of pumpkin, which is 2 cups, and wanted to use it all. Therefore, I used "about" 2x everything, making it a little more pumpkiny, and with slightly less sugar and milk, and 1 less egg yolk. Finally, I tried raisins instead of chocolate chips, and mixed them into the batter. It was truly fantastic. I look forward to further adjusting this to suit my family's taste in the future, and I plan on making it for the holidays this year. Note: I'm at a high altitude, and I didn't have any problems with this at 350 degrees for 40 minutes. Read More
(52)
Rating: 5 stars
10/20/2010
Very good recipe! I went for broke and used fat-free milk and this still tasted fantastic. I doubled the recipe and made this in a 9x13 pan. The only difference was I used 4 whole eggs rather than 2 eggs and 6 egg yolks. I used pumpkin pecan bread, which I think really made this good. I also took a frosting recipe from a cinnamon roll recipe and spread it over the pudding fresh out of the oven and sprinkled a little brown sugar over the top. I omitted the chocolate chips. The family loved this! Definitely going to make again. Read More
(38)
Rating: 5 stars
09/21/2010
Wonderful....I added a little more pumpkin maybe an other half cup.....really really great!! Freezes well. But we took the rest out of freezer the next day and baked it and it was gone in no time fast... I had doubled the reciepe!!! Next time I think that I will leave the chocolate chips off and add raisins to the bread pudding mixture.... Read More
(27)
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Rating: 5 stars
10/09/2008
OMG - This is the best pumpkin dessert ever! I used 1% instead of whole milk and it was still wonderful. I will definately be making this over and over again. Read More
(17)
Rating: 4 stars
09/28/2009
This was yummy. I am hosting Thanksgiving for about 20 people this year so since it's the end of September my husband & I thought we should start thinking about what we will serve and test out some recipes before we serve anything new. I made a few adjustments...I used a regular casserole dish instead of individual ramekins. Also did not use cloves at all and instead of whole milk I had a container of half and half to use up. Very good! When I make it in a casserole dish again I will double the recipe. Also instead of chocolate chips I added some of the little Heath bar toffee bits to the top. Hubby ate almost half the dish last night with some Reddi-whip on top. Neither of us is a huge pumpkin lover but this was very good. Read More
(17)
Rating: 5 stars
02/07/2011
Fantastic Read More
(15)
Rating: 3 stars
10/05/2011
O.K. its good but take the whites of the egg make a meringue put a scoop on each just before done brown it and just before serving sprinkly with caramel sauce or maple syrup Read More
(6)
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