Pumpkin Bread Pudding

All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.

  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 8

Ingredients

1
cup packed brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
3
cups milk
1
teaspoon vanilla
1
can (15 ounces) pumpkin (not pumpkin pie mix)
3
eggs
6
cups bread cubes
1/2
cup currants
1/2
cup chopped pecans
16
pecan halves
Cream or ice cream, if desired
  • 1 Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.
  • 2 Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
  • 3 Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Expert Tips

Bread pudding has come a long way, baby! Once eaten by the poor in early nineteenth century England to make use of stale bread, bread pudding is now considered comfort food extraordinaire.

You can cut or tear the bread into 1/2-inch pieces for this recipe. You'll need about 8 slices of bread to make the 6 cups of bread cubes needed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
85 mg
85 %;
Sodium
220 mg
220 %;
Total Carbohydrate
58 g
58 %
(Dietary Fiber
4 g
4 %
),
Protein
9 g
9 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
2%;
Calcium
20%;
Iron
16%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.