Pumpkin Bread Pudding

Pumpkin Bread Pudding

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

Prep Time

20

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.
Success
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:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 3 g,),
  • Cholesterol 85 mg;
  • Sodium 220 mg;
  • Total Carbohydrate 58 g
    • (Dietary Fiber 4 g,
  • Protein 9 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.