Easy Pumpkin Bread Pudding recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

cooking spray
6 cups cubed whole wheat bread
2 cups fat free half-and-half
1 (15 ounce) can pumpkin puree
1 ½ cups white sugar
3 eggs, lightly beaten
½ cup raisins
½ cup chopped pecans
3 tablespoons butter, melted
2 teaspoons pumpkin pie spice
1 teaspoon grated orange zest

Nutrition Info

436.7 calories
carbohydrate: 71.7 g
cholesterol: 84.3 mg
fat: 13.9 g
fiber: 5.2 g
protein: 10.2 g
saturatedFat: 4.7 g
servingSize: -
sodium: 443.2 mg
sugar: 50.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish with cooking spray.

  2. Place bread cubes in the greased baking dish. Pour half-and-half on top.

  3. Mix pumpkin puree, sugar, eggs, raisins, pecans, butter, pumpkin pie spice, and orange zest together in a large bowl. Pour over the bread.

  4. Bake in the preheated oven until middle is set and edges are golden, 50 to 60 minutes.

Recipe Yield

8 servings

Recipe Note

Easy pumpkin bread pudding with wheat bread. Serve with whipped cream.

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