This is a keeper. I love bread pudding and love pumpkin pie, so this was the best of both! I made this for Thanksgiving and it was a hit. Wonderful change from pumpkin pie, but all the same wonderful flavor of pumpkin pie. I used challah bread, cut into generous one inch cubes and closer to 5 1/2 cups. Will definitely make again. Served with toasted pecans, but omitted the maple syrup, which wasn't missed. Whipped cream would have been nice, but decided we didn't need the extra calories -- maybe next time.
Pumpkin Bread Pudding
dory92064 Posted: 11/28/08
shellycall Posted: 10/30/09
After donating 150 pounds of pumpkin to the local food bank, I was still left with several pumpkins. I made this for a couple of dinner parties and everyone liked it a lot. I soaked raisons in bourbpn for three hours and then added it to the pudding before baking. A nice addition
lanina Posted: 11/14/08
I have now made this recipe twice, both times using a braided challah bread. The first time the flavors were good, but it was a little mushy. The second time I cut the challah into larger 1 inch pieces and shook it up in a large container (rather than mixing with a spoon) and the texture was better. I also added dried cranberries to the mix and the flavors were fantastic. Do not skip the pecans! Maple syrup is optional, it is also very good with a bit of light whipped cream or a scoop of ice cream. Worthy of serving to company and very easy.
ladouglass Posted: 12/27/10
I made this for Christmas and everyone loved it. I did not use pecans because I don't like them. I made the bread pudding the day before (it did take about 20 minutes longer to cook than the recipe stated). I poked holes in it with a toothpick and poured the maple syrup on top. I kept it in the fridge overnight and the syrup absorbed into the bread pudding by morning but did not make it soggy. I reheated it in the oven right before serving. Very easy to make and so delicious!
cmkraft Posted: 10/13/09
This was very tasty. I used a wheat french bread loaf I had on hand instead of an egg based bread like the recipe called for. It wasn't quite as pumpkin-y as I like, so next time I will try challah bread and if that doesn't do the trick I will add a little more pumpkin pie spice and/or cinnamon. But overall it was really good!
foodforliving Posted: 11/26/09
I made quite a few changes to this recipe when I made pumpkin bread pudding, but this was a good base for inspiration. I subbed in 6 slices of cinnamon raisin bread, 4 slices of whole wheat bread, and 1/4 cup pure maple syrup (instead of the sugar). I also tossed in about 1/3 cup raisins, doubled the amount of pumpkin pie spice, and added 1/2 tsp of ground cinnamon to the mix. This version is perfect as part of a weekend brunch, but also works as a dessert.
jilltownsend Posted: 11/13/10
OMG! Super good, and so easy!Rather than top each serving with maple syrup and pecans, I used a wooden skewer to poke holes in the pudding after baking, and poured the maple syrup over it, and then topped with the toasted pecans. Delicious!
KellyM85 Posted: 11/27/10
Made this dessert for Thanksgiving this year. It was tastey but I didn't take into consideration that the recipe came from Cooking Light so there wasn't much sugar. It wasn't sweet enough for me. I also added cinnamon, nutmeg and allspice to give it a little more flavor. If I were to make it again I would definitely up the sugar.
FarmerD Posted: 01/04/13
It's a good recipe, but pumpkin bread pudding didn't trip my trigger nearly as much as I expected it to. I think the maple syrup drizzle provides enough sweetness, but without it, I'd find the recipe lacking. The pudding would not be half as good without it and the toasted pecans- they really "make" the dessert.