Pumpkin Bread Pudding

Yield: 12 servings (serving size: 1/2 cup bread pudding and 1/4 cup vanilla ice cream)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 2.3g
  • Saturated fat: 0.7g
  • Protein: 7.4g
  • Carbohydrate: 40.7g
  • Cholesterol: 55mg
  • Iron: 1.7mg
  • Sodium: 221mg
  • Calories from fat: 10%
  • Fiber: 1.8g
  • Calcium: 146mg


  • 8 1/2 cups (1-inch cubed) French bread (about 10 ounces)
  • 1 cup 1% low-fat milk
  • 1/2 cup granulated sugar
  • 1/2 cup evaporated fat-free milk
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can unsweetened pumpkin
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 3 cups vanilla fat-free, no sugar added ice cream


  1. Preheat oven to 350°.
  2. Place bread cubes in a large bowl. Combine milk and next 7 ingredients in a large bowl, stirring well with a whisk. Pour pumpkin mixture over bread cubes, folding mixture gently to coat bread cubes; let stand 15 minutes.
  3. Spoon bread cube mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. Bake at 350° for 35 minutes or until pudding is set. Remove from oven; let let stand 15 minutes. Serve warm with ice cream.
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