Pumpkin Bread Pudding

Pumpkin Bread Pudding, a fall favorite

When picturing a Thanksgiving meal, my mind’s eye moves straight to the pumpkin pie, its crust golden and flaky, the filling tawny orange flecked with spicy brown. But some years, it’s good to part with tradition! Treat your family to this luscious bread pudding, if not for Thanksgiving then before or after. While it’s a bit homely looking, you’ll be licking the dish clean!

The original recipe is what makes America obese: the portions were enormous and laden with fat and sugar! Even with half the calories and a third the fat, you’ll find the revised recipe generous and rich.

ALANNA's TIPS Use fresh rather than stale bread – it will more easily soak up the pumpkin-infused egg and milk mixture. If the bread is crusty, think about removing the crust before tearing into cubes. For texture contrast, top with a few toasted pecans. If you bake ahead of time, reheat the pudding before serving. The sauce can easily be made in advance, then reheated. If you’ve wanted to experiment with the new sugars from the island of Mauritius, this bread pudding will showcase their exotic flavors. In a test version, I tried a dark brown molasses sugar from Zingermans, the Michigan gourmet shop (call 888-636-8162 or visit Zingermans.com for a catalog) and it was delicious, especially in the sauce.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Is pumpkin pie traditional at your house? Share a favorite recipe via e-mail.


Hands-on time: 20 minutes
Total preparation time: 70 minutes
8 servings
  • 2 eggs
  • 2 cups whole milk
  • 15 ounces canned pure pumpkin
  • 2/3 cup dark brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 teaspoons cinnamon
  • 1-1/2 teaspoons vanilla

  • 10 cups 1/2-inch cubes egg or French bread (about 10 ounces)
  • 1/2 cup golden raisins

  • 1/2 cup dark brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup whipping cream

PUDDING In a large bowl, whisk eggs, then whisk in all remaining pudding ingredients except bread and raisins. Fold in bread and raisins. Transfer to lightly buttered two-quart baking dish and let stand 15 minutes. Bake at 350F for about 40 minutes or until tester inserted into center comes out clean.

Serve warm with warm caramel sauce and if you like, topped with spiced whipped cream.

CARAMEL SAUCE Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

NUTRITION ESTIMATE Per Serving (1 generous cup pudding, 2 tablespoons sauce): 396 Cal; 8g Protein; 13g Tot Fat; 7g Sat Fat; 64g Carb; 2g Fiber; 246mg Sodium; 109mg Cholesterol; Weight Watchers 9 points

More Fall Dessert Recipes

(click a photo for a recipe)
Apple Cider Indian Pudding Baked Apples Buttered Pecan Ice Cream with Pecan Meringue Cookies
~ more fall recipes ~

~ more pumpkin recipes from my food blog, A Veggie Venture ~


Nov 2007 | For a little complexity, stir a tablespoon of liqueur into the caramel sauce. I made this with fresh roasted pumpkin, it was just delicious! Here's how to roast a whole pumpkin.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.