Pumpkin Bread Pudding Recipes

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PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

A new Thanksgiving favorite. Dust with powdered sugar or if desired top with whipped cream.

Provided by Vivi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 8

Number Of Ingredients 10

6 cups cubed French bread
1 cup heavy cream
1 cup vanilla soy milk
3 eggs
1 (16 ounce) can pumpkin puree
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
  • Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
  • Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 57.3 g, Cholesterol 110.5 mg, Fat 14 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 7.7 g, Sodium 367.4 mg, Sugar 36.5 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Pure pumpkin purée makes this challah bread pudding super moist and creamy. The mixture gets plenty of warm, spiced flavor from cinnamon, ginger, allspice, dark brown sugar, and bourbon (yes, really!). A dusting of confectioners' sugar brightens the brown hues of baked bread and bourbon-soaked raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 16

Unsalted butter, room temperature, for ramekins
6 tablespoons dark-brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
One 15-ounce can pumpkin puree
4 large eggs
1 cup granulated sugar
1 1/2 cups milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of salt
One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
  • In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
  • Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners' sugar.

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 8

Number Of Ingredients 12

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:

  • Heat oven to 350°F. Grease bottom and side of springform pan, 10x3 inches.
  • 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.
  • 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.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 85 mg, Fiber 4 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Create your own special occasion when you make this sweet Pumpkin Bread Pudding. Use cinnamon-raisin bread and canned pumpkin for the ultimate combination of flavors. Our Pumpkin Bread Pudding is finished with a creamy topping and warm caramel sauce.

Provided by My Food and Family

Categories     Custards & Puddings

Time 1h

Yield 16 servings, 1/2 cup each

Number Of Ingredients 11

12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup plus 2 Tbsp. packed brown sugar, divided
1 tsp. pumpkin pie spice, divided
1 tsp. vanilla
1/2 cup chopped pecans
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
1/4 cup maple-flavored or pancake syrup

Steps:

  • Heat oven to 350°F.
  • Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.
  • Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.
  • Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
  • Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Soft cushions of country bread soaked with rich custard-there's no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Provided by Ian Knauer

Categories     Milk/Cream     Dairy     Dessert     Bake     Quick & Easy     Pumpkin     Fall     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 cup heavy cream
3/4 cup canned solid-pack pumpkin
1/2 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
  • Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

EASY PUMPKIN BREAD PUDDING



Easy Pumpkin Bread Pudding image

Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

Provided by spyseoflife

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 11

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.
  • Place bread cubes in the greased baking dish. Pour half-and-half on top.
  • Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.
  • Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 71.7 g, Cholesterol 84.3 mg, Fat 13.9 g, Fiber 5.2 g, Protein 10.2 g, SaturatedFat 4.7 g, Sodium 443.2 mg, Sugar 50.9 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 17

Unsalted butter
3 egg yolks
5 eggs
3/4 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/ 4 cup pumpkin puree
2 cups heavy cream
1 and 3/4 cups whole milk
1 tablespoon vanilla extract
1 loaf pumpkin bread
1/2 cup raisins
1/4 cup toasted almond slices
Serving suggestions: favorite whipped cream or ice cream

Steps:

  • Preheat oven to 350 degrees.
  • Butter a small lasagna style serving dish. In a large bowl, beat the whole eggs with yolks and brown sugar until smooth. Add spices and pumpkin puree and blend until smooth. Add cream, milk and extract.
  • Place one layer of bread in prepared pan. Pour half of the batter over them, making sure to cover the slices thoroughly. Sprinkle almonds and raisins over the first layer and then add another layer of bread on top. Gently pour the remaining batter over the top of the bread being sure to submerge the bread, pushing them down by hand if necessary. Allow pudding to rest at room temperature up to an hour.
  • Fill a deep cookie sheet with 1/2 inch of water to create a water bath for cooking. Place filled lasagna pan in water. Bake for 35 to 50 minutes or until the top is golden and firm.
  • Serve with your favorite whipped cream or ice cream.

PUMPKIN BREAD PUDDING WITH RAISINS



Pumpkin Bread Pudding with Raisins image

Served warm or cold with a dollop of whipped cream, this old-fashioned treat is just like pumpkin pie without the crust.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 15

3 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups whole milk
1 can (12 ounces) evaporated milk
1 cup sugar
2 tablespoons butter, melted
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger, optional
1/2 teaspoon vanilla extract
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
6 slices bread, cubed
3/4 cup raisins
1/2 cup pecans, chopped
Whipped cream

Steps:

  • In a large bowl, combine the eggs, pumpkin, milk, evaporated milk, sugar, butter, cinnamon, ginger if desired, vanilla, cloves and nutmeg. Stir in the bread cubes and raisins. , Pour into a greased 11x7-in. baking dish. Sprinkle with pecans. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve with whipped cream. Refrigerate leftovers.

Nutrition Facts :

BOBBY FLAY'S PUMPKIN BREAD PUDDING



Bobby Flay's Pumpkin Bread Pudding image

Adapted from Bobby Flay's "Bold American Food" Book. This scrumptious dessert offers a double twist: pumpkin without the pie and bread pudding that goes pumpkiny. The first step is to make the pumpkin bread, which needs to get stale for a few days, so advance preparation is not only possible but recommended. Make the custard the day of serving.

Provided by Cooking Queen

Categories     Dessert

Time 3h

Yield 9-10 serving(s)

Number Of Ingredients 21

1 3/4 cups all purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 eggs
1/3 cup unsalted butter
3/4 cup sugar
1 cup pumpkin puree
1/3 cup milk
1 teaspoon vanilla
5 egg yolks
1 cup milk
1 cup cream
1/2 cup sugar
1 -2 ounce Bourbon (optional) or 1 -2 ounce whiskey (optional)
1/4 cup pumpkin puree
1 teaspoon vanilla
1 pinch salt
ground cinammon nutmeg, ginger

Steps:

  • For the bread:.
  • In a bowl, combine 1 3/4 cup all-purpose flour, 1/4 teaspoons baking powder, 1 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons cinnamon and 1/2 teaspoons ground cloves.
  • In a separate, larger bowl, beat 2 eggs, 1/3 cup unsalted butter and 3/4 cup sugar until fluffy. Add 1 cup pumpkin puree, 1/3 cup milk and 1 teaspoons vanilla.
  • With a rubber spatula, add dry ingredients to wet and incorporate til blended.
  • Bake in a 350 oven in a greased loaf pan, about 1 hour, or until an inserted skewer comes out clean. Let cool and invert.
  • Cut half of your bread into cubes when cool and let get stale before continuing with recipe. The other half is great for breakfast.
  • For the pudding:.
  • Preheat oven to 300 degrees.
  • Scald 1 cup milk, 1 cup cream and 2 teaspoons sugar. This means warming, just below boiling point, not scorching the milk. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum.
  • Combine 5 egg yolks, 1/4 cup canned pumpkin puree, 1 teaspoons vanilla, pinch of salt, 1/4 teaspoons each of ground cinnamon, nutmeg and ginger and 1/2 cup sugar (minus 2 tsp.) and whisk.
  • Ladle one or two ladles of milk into the egg mixture and whisk. You want to gently bring up the temperature of the egg mixture before adding to the milk. This process, tempering, helps to prevent curdling. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon.
  • Take off heat. Pour over bread cubes, which are waiting in a 2-quart buttered pan (approximate size).
  • Pour about 1 inch of water into a larger pan and set pudding pan inside. Water should be half way up the pan. This is called a bain-marie or water bath. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Not very tasty served cold from the fridge.
  • Serves at least 9, maybe a few more.

Nutrition Facts : Calories 408.6, Fat 20, SaturatedFat 11.5, Cholesterol 204.5, Sodium 473.9, Carbohydrate 50.7, Fiber 0.9, Sugar 28.3, Protein 7.3

PUMPKIN BREAD PUDDING (LOW FAT)



Pumpkin Bread Pudding (Low Fat) image

A delicious autumn dessert. Serve this either warm or cold with Yogurt Dessert Sauce. This recipe comes from The New American Diet cookbook.

Provided by PaulaG

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

8 slices whole wheat bread
1 cup egg substitute
2 1/4 cups skim milk
1 (16 ounce) can pumpkin
1 cup brown sugar
1 1/2 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup raisins

Steps:

  • Preheat oven to 375 degrees.
  • Lightly oil a 2-quart casserole dish and set aside.
  • Crumble the bread by hand or food processor to make bread crumbs.
  • Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
  • Fold in raisins and bread crumbs.
  • Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
  • Bake 1 hours or until knife inserted in center comes out clean.

PUMPKIN PIE BREAD PUDDING RECIPE BY TASTY



Pumpkin Pie Bread Pudding Recipe by Tasty image

Here's what you need: large eggs, pumpkin puree, granulated sugar, brown sugar, heavy cream, vanilla extract, milk, kosher salt, ground cinnamon, ground ginger, ground cloves, ground nutmeg, nonstick cooking spray, brioche bread, toasted pecan, ginger, whipped cream

Provided by Matthew Johnson

Categories     Desserts

Yield 12 servings

Number Of Ingredients 17

6 large eggs
15 oz pumpkin puree
½ cup granulated sugar
1 cup brown sugar
1 cup heavy cream
1 tablespoon vanilla extract
1 cup milk
½ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
nonstick cooking spray, for greasing
2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
toasted pecan, chopped, for garnish
ginger, candied, minced, for garnish
whipped cream, ice scream, for serving

Steps:

  • In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside.
  • Lightly grease a 9x13-inch (22x33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid.
  • Preheat the oven to 350°F (180°C).
  • Just before baking, toss the bread cubes to redistribute the liquid.
  • Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
  • Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 21 grams

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From more.ctv.ca


PUMPKIN BREAD PUDDING – DAILY APPETITE
Instructions. Heat oven to 325 F. Spray a 2.5-quart baking dish with nonstick cooking spray. Add pumpkin, eggs, sugar, milk, syrup, vanilla, cinnamon, ginger, cloves, and salt to a large mixing bowl. Stir to combine. Add bread cubes. Stir to combine. Let the bread soak for 10 minutes.
From dailyappetite.com


PUMPKIN BREAD PUDDING | EMERILS.COM
Preheat the oven to 300° F. Grease a 9- by 13-inch baking pan with the butter and set aside. In a large mixing bowl whisk the eggs together with the sugar, cinnamon, ginger, cloves, and salt. Whisk in the pumpkin purée, then the heavy cream. Add the cubed bread and stir well to combine. Let the bread sit in the egg mixture for 10 minutes ...
From emerils.com


LUCKY ME, THIS LEFTOVER PUMPKIN PIE BREAD PUDDING IS MAGIC!
2021-10-19 Directions. Step 1. Preheat the oven to 350 degrees. Step 2. Spray each ramekin with non stick spray. Step 3. Roughly dice the croissants and place in the ramekin, each ramekin should have 1/2 a croissant. Step 4. Place 1/4 cup of pumpkin pie in each ramekin and toss around with the croissant slightly.
From abracashaba.com


PUMPKIN BREAD PUDDING - RECIPES | PAMPERED CHEF CANADA SITE
In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread.
From pamperedchef.ca


CROCK POT PUMPKIN BREAD PUDDING | WISHES AND DISHES
2020-10-12 Instructions. Spray your Crock pot/ slow cooker with Cooking Spray, and turn heat setting to HIGH. Place the Croissants on a cutting board and cut into 1 inch cubes. Cut the pumpkin muffins into 1 inch cubes (roughly), and add both to the crock pot, tossing with your hands to blend. Place lid on the Crock pot.
From wishesndishes.com


BEST PUMPKIN GINGERBREAD PUDDING RECIPES | FOOD NETWORK CANADA
2015-10-22 Step 1. Preheat the oven to 325 °F (160 °C). Grease a 9-x-5-inch loaf pan and line the sides with parchment so that it comes up the sides. Step 2. Cream the butter and sugar together in a large mixing bowl and add the eggs one at a time, mixing well after each addition. Whisk the pumpkin puree and milk together and stir this into the butter ...
From foodnetwork.ca


THE BEST PUMPKIN BREAD PUDDING RECIPE • UNICORNS IN THE KITCHEN
2018-08-13 Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight) Preheat the oven to 350F. Take the bread pudding out of the fridge and place it on the counter. Once the oven is heated, bake the bread pudding in the oven for 30 to 35 minutes. Top with coconut maple cream and serve warm.
From unicornsinthekitchen.com


PUMPKIN BREAD PUDDING - BUDGET BYTES
2010-10-05 Pour the pumpkin/milk mix over the bread cubes and give it a gentle stir to coat the cubes. Preheat the oven to 350 degrees. Let the bread cubes soak in the pumpkin mix as the oven heats. Bake the bread pudding for 40-45 minutes or until the center has set (poke with a toothpick, it should come out clean). Serve with maple syrup, whipped cream ...
From budgetbytes.com


PUMPKIN BREAD PUDDING RECIPE - HOW TO MAKE PUMPKIN BREAD …
2019-08-16 Preheat oven to 350°. Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs. Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices. Add bread and ...
From delish.com


PUMPKIN BREAD PUDDING – RHODES BAKE-N-SERV
2020-11-17 Cut Bread into 1 inch cubes. Place bread cubes in a sprayed 9×9 oven safe dish. Combine half and half, pumpkin, eggs, vanilla, sugar, brown sugar, cinnamon and pumpkin pie spice in a large bowl. Pour the mixture over the bread cubes and press down so it saturates the bread. Bake at 350°F 50-60 minutes, or until a knife inserted in pudding ...
From rhodesbakenserv.com


PUMPKIN BREAD PUDDING RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
From myrecipes.com


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