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Pumpkin Bread Pudding


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  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 6 large eggs
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 1/2 pound French or Italian bread, sliced thick and torn into large chunks
  • Whipped cream, if desired



Step 1

In a large bowl, combine all ingredients except the bread and whipped cream; whisk until smooth.
Add bread and stir until all chunks are evenly moistened.
Cover and let soak 4 hours or overnight in the refrigerator.

Preheat oven to 350 degrees F.
Coat a 9- x 13-inch baking dish with cooking spray.

Spoon bread mixture into baking dish and bake 1 to 1-1/4 hours, or until set.
Let cool slightly, spoon into serving dishes, top with whipped cream, and serve.

You can also bake this recipe in individual ramekins.
Just place them on a baking sheet and reduce baking time to 40 to 45 minutes.


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