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Pumpkin Bread Pudding

Pumpkin Bread Pudding
  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 8
All the flavors of pumpkin pie--plus a few yummy extras--go into this soothing bread pudding.
Updated May 10, 2005

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

Steps

  • 1
    Heat oven to 350°F. 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.

  • 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 Facts

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