Pumpkin Bread Pudding

Recipe from

Southern Living


6 cups French bread cubes, toasted
2 cups half-and-half
1 1/2 cups sugar
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup raisins
1/2 cup chopped toasted pecans
3 tablespoons butter or margarine, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange rind
Whipped cream (optional)


Place bread in a lightly greased 11- x 7-inch baking dish. Pour half-and-half over bread.

Stir together sugar and next7 ingredients, and gently fold into bread mixture.

Bake at 350° for 50 to 60 minutes or until set. Serve with whipped cream, if desired.

Sandra Russell, Orange Park, Florida,

Southern Living

October 1998
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