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pumpkin bread pudding

srndpty2000 avatar
Recipe by
Diane Carter
@srndpty2000
The Villages, FL

Adapted from a Betty Crocker recipe

yield 8 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For pumpkin bread pudding

  • 1 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon, ground
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1 1/2 c
    half and half
  • 1 tsp
    vanilla
  • 1 can
    pumpkin
  • 3
    eggs
  • 1/4 c
    butter
  • 6 c
    bread cubes (cinnamon or cinnamon raisin) about 8 slices
  • 1/2 c
    raisins
  • 1/2 c
    pecans, in pieces
  • 16
    pecan halves

How To Make pumpkin bread pudding

  • 1
    Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches. (I used a 9x13" rectangular pan)
  • 2
    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.
  • 3
    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.
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