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–+ servings
Pumpkin Bread Pudding

Pumpkin Bread Pudding

Sue Lau
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert, pudding
Cuisine American
Servings 10
Calories 406 kcal

Equipment

  • 1 10 cup Bundt pan

Ingredients
  

Bread Pudding:

  • 1 pound loaf cinnamon-raisin swirl bread cut into cubes (Pepperidge Farm)
  • 4 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter melted and cooled
  • 12 ounces canned evaporated milk

Toppings:

  • 2 cups whipped cream
  • 1 cup caramel ice cream topping warmed
  • 1 teaspoon cinnamon to sprinkle

Instructions
 

  • Preheat oven to 375F.
  • Spray a 10-cup Bundt pan with Bakers release spray.
  • Place all ingredients except bread cubes in a mixing bowl and whisk until blended.
  • Fold in bread cubes and stir to coat.
  • Place mixture evenly in the Bundt pan.
  • Bake for 50-60 minutes or until the custard is set in the deepest part.
  • Cool in pan 15 minutes, then turn out onto a platter to finish cooling.
  • Serve slices warmed, with caramel topping and whipped cream as desired.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 406kcalCarbohydrates: 66gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 88mgSodium: 344mgPotassium: 315mgFiber: 3gSugar: 43gVitamin A: 4162IUVitamin C: 2mgCalcium: 162mgIron: 2mg
Keyword bread pudding, Thanksgiving desserts
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