Pumpkin Bread Pudding – Perfect for Fall Dessert or Breakfast

Pumpkin Bread Pudding Recipe

I have made various versions of bread pudding but today I am sharing my easy to make Pumpkin Bread Pudding recipe. This time of year is so expensive, back to school clothes, fees, fall activity fees, Halloween and the start of Christmas preparations. Even with the children, all raised I still feel the budget pinch this time of year. Every penny counts and bread pudding is one of those fairly healthy budget stretching go-to recipes I love.

 

Pumpkin Bread Recipe servings perfect for fall dessert or breakfast.

 

My granddaughters helped me make this recipe for breakfast. They cut the bread using butter knives, and placed each measured ingredient in the bowl, did the stirring etc. They loved it and each ate a big bowl of it for breakfast.   Children heading out the door on cold mornings really love this, especially when served warm.

 

Pumpkin Bread Pudding Ingredients

2 cups pumpkin

3 eggs

1/2  cup brown sugar

1/2 cup white sugar

2 cups milk

3  tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp salt

1/2 tsp vanilla

8 slices of raisin bread cut into cubes

1/2 cup raisins

Preheat the oven to 325.  Butter a large glass dish and put aside.

In a large bowl add the pumpkin, eggs, both sugars. spices, and salt and blend very well.

Add the milk and vanilla and mix again.

Add the cubes of raisin bread and raisins.  Make sure the bread is submerged into the milk mixture.  Push the bread down into the milk mixture if needed.  Let soak 10 minutes.

A pumpkin bread pudding with raisins soaking before baking.

 

Transfer the bread mixture to the baking dish, if the bread isn’t submerged add more milk.

 

Pumpkin bread pudding recipe being placed in a baking dish

 

Bake for 45 minutes.  Depending on the shape of your baking pan it may take up to an hour.

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Pumpkin Bread Pudding
Cook Time 1 hour
Servings
Ingredients
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 325. Grease a large baking pan, Set aside.
  2. In a large bowl add the pumpkin, eggs, both sugars. spices, and salt and blend very well.
  3. Add the milk and vanilla and mix again.
  4. Add the cubes of raisin bread.  Make sure the bread is submerged into the milk mixture.  Add the raisins. Push the bread down into the milk mixture if needed.  Let soak 10 minutes.
  5. Transfer the bread mixture to the baking dish, if the bread isn't submerged add more milk.
  6. Bake at 325 for 45 min to an hour.
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Serving for Breakfast

This is a special breakfast warm out of the oven with milk and sprinkled with sugar.    This recipe keeps well covered in the fridge.   It can be eaten cold or microwaved until warm.  It’s just as easy to serve as cereal for busy mornings and so much cheaper.

 

A baked pan of homemade pumpkin bread pudding.

Serving for Dessert

This recipe is the perfect ending to a light meal.  I like to serve it after a simple meal of soup.  You can serve it warm with milk or cream, and sprinkled with sugar or a drizzle of maple syrup.

 

Homemade pumpkin bread pudding recipe serving.

 

 

My preferred way to eat this is with milk, my sons prefer it with cream.  The little sprinkle of sugar adds a fun crunch for children, but anyway you serve it, it’s a delicious budget friendly stick to the ribs kind of comfort food.

I hope you love it as much as we do.

Leanna

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Pumpkin Bread Pudding serving for breakfast or dessert.

6 thoughts on “Pumpkin Bread Pudding – Perfect for Fall Dessert or Breakfast

    1. No, they have lots of milk, no chemicals, and no fats. This one has the added goodness of pumpkins, I also make them with big chunks of apple. They are certainly better than pancakes, waffles, or most other desserts.

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