Pumpkin Bread Pudding

Southern posted 01-03-99

Pumpkin Bread Pudding

1/2 cup brown sugar, firmly packed
1 egg, lightly beaten
1 egg white, lightly beaten
2-1/4 cups milk
16 ounces of cooked and mashed pumpkin
1/4 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
6 slices raisin bread (1 ounce each) cut into 1/2-inch cubes


Preheat oven to 350 degrees. Grease a shallow 2-quart casserole with vegetable cooking spray.

Combine all ingredients (except bread cubes), then stir well with a wire whisk. Add bread cubes, then stir well again.

Pour into casserole. Bake at 350 °F until set (about 1 hour, 15 minutes). When done, the texture will be creamy, similar to the consistency of pumpkin pie. Serve warm. Feeds 6.

(Calories from fat 14%, cholesterol 44 mg, sodium 179 mg)

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