Pumpkin Bread Pudding

Pumpkin Bread Pudding


Pumpkin Bread PuddingYield: 8 servings
Total prep time: 1 hour

Secret ingredient: Pumpkin

Pumpkin flesh is high in fiber and vitamins C and E, magnesium and potassium and a staggering amount of beta-carotene – a potent antioxidant and anti-inflammatory agent that prevents cholesterol build up in blood vessels that could lead to stroke or heart attack.


  • 1 10.5 ounce day-old wheat baguette
  • 2 cups fat-free half-and-half
  • 2 eggs, lightly beaten
  • 3/4 cup firmly packed brown sugar
  • 1 cup pumpkin
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 3/4 cup dark raisins

Preheat the oven to 350 degrees. Spray an 11- X 7-inch baking dish with nonstick cooking spray. 
Cut the baguette into one-inch slices, then into cubes. Place in a large bowl and cover with the half-and-half, tossing the bread cubes to allow the liquid to soak in. 
In a medium bowl, combine beaten eggs, brown sugar, pumpkin, vanilla and spices. Add to bread mixture with raisins and blend well. 
Pour into baking dish and bake for 40-45 minutes.

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