Pumpkin Bread Pudding

Written by on in Dessert

It’s pumpkin season! Pumpkin lattes! Pumpkin pie! So now it’s time for Pumpkin Bread Pudding. Leftover Italian bread plus a few pantry staples later, and you have a delicious, “go to” dessert.

My husband went to the Italian market and, of course, overbought on the Italian bread. I put the extra loaf in the fridge and forgot about it. A week later, I pulled out this stale loaf that was so hard, it could have been a weapon. Not wanting to throw it out, I concocted this recipe combining the essence of Fall into a tasty dessert.

Pumpkin Bread Pudding
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Pumpkin Bread Pudding

Recipe by The Cooking LawyerCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

50

minutes
Resting Time

1

minute

Ingredients

  • 1 large can pumpkin (15 oz.)

  • 1/2 packed brown sugar

  • 2/3 cup fat-free evaporated milk

  • 3/4 cup of Egg beaters or egg whites

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 loaf Italian bread cut into cubes

  • 1/2 cup raisins

Directions

  • Begin by whisking together your custard: add pumpkin, evaporated milk, egg whites, cinnamon, nutmeg, vanilla, and brown sugar.
  • Cut the bread into cubes. Add them to the custard and mix well. Let the bread soak into the custard for an hour.
  • After soaking for 45 minutes, turn your oven to 350 degrees so that once the bread is done soaking up the pumpkin, you can bake it.
  • After letting the custard mix into the bread, stir well and add the raisins. Add bread/custard mixture to a greased 9×13 inch pan.
  • Bake for 50 to 60 minutes or until knife inserted comes out clean.

Notes

  • You can add nuts into the mixture to give it a bit of crunch.
  • If you are using fresh bread, your bread might absorb the custard quicker.

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