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Pumpkin Bread Pudding

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 8
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There's only one way to celebrate the weather getting colder, and that's with our Pumpkin Bread Pudding. Throw on your favorite fall playlist, grab a cozy outfit and bake up some pumpkin spice bread pudding goodness. With all the flavors of pumpkin pie plus a few extras, our Pumpkin Bread Pudding recipe might just become your new fall tradition. If you're looking to take this treat to the next level, add some ice cream on top. From parties or a weeknight treat, this pumpkin pie bread pudding will warm you up from the inside out.
Updated Aug 17, 2021
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  • 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 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    You can cut or tear the bread into 1/2-inch pieces for this Pumpkin Bread Pudding recipe. You'll need about 8 slices of bread to make the 6 cups of bread cubes needed.
  • tip 3
    No currants? Or not a fan? Swap them for raisins to still enjoy a delicious, classic Pumpkin Bread Pudding.
  • tip 4
    Be careful not to turn your Pumpkin Bread Pudding upside down when removing from the pan. A springform pan is a round, deep pan with a removable side used for cheesecakes and desserts like this that must stay upright after baking.


350 Calories, 12 g Total Fat, 9 g Protein, 58 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
12 g
Saturated Fat
3 g
85 mg
220 mg
520 mg
Total Carbohydrate
58 g
Dietary Fiber
4 g
9 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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