Pumpkin Bread Pudding
A warm, comforting pumpkin bread pudding with cinnamon and brown sugar, perfect for cozy gatherings and satisfying dessert lovers seeking seasonal flavors.
Ingredients
Instructions
- In a medium bowl, mix the skim milk, sugar, lightly beaten egg whites, salt, vanilla, and pumpkin until thoroughly blended.
- Stir in the whole wheat bread crumbs.
- Pour the mixture into a greased 1 1/2-quart baking dish.
- Bake at 350°F (175°C) for about 40 minutes.
- Mix the brown sugar and cinnamon and sprinkle on the surface of the pudding.
- Return pudding to oven and bake for an additional 10 minutes or until a knife inserted into the pudding comes out clean.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of skim milk. You can also substitute the whole wheat bread crumbs with any leftover bread you have on hand, such as brioche or challah, for a slightly different texture. Adding a pinch of nutmeg can enhance the warmth of the spices. Make sure to blend all ingredients well to ensure a smooth pudding.
Serving Suggestions
Serve this pumpkin bread pudding warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Aunt Ann's Fruit Salad for a refreshing contrast. You can also drizzle some caramel sauce on top for extra sweetness, making it a delightful dessert for fall gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover the pudding with foil to prevent drying out and warm it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread Pudding contains roughly 215 calories, with 10g protein, 25g carbohydrates, and 1g fat. It is an excellent source of vitamin A (70% of the Daily Value), vitamin C (21% of the Daily Value), and protein (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe and saves time. Just ensure that you use pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. One cup of canned pumpkin is equivalent to one cup of fresh pumpkin.
Can I make this recipe ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish and bake it the next day. This makes it a great option for holiday gatherings or special occasions. Simply adjust the baking time if it's coming straight from the fridge.
Is this pumpkin bread pudding suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly as it contains no meat or fish products. However, if you're looking to make it vegan, you can substitute the egg whites with a flaxseed mixture or aquafaba and use a plant-based milk alternative. This way, you can enjoy a delicious dessert that fits various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).