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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (515g) Recipe makes 6 servings |
||
| Calories 613 | ||
| Calories from Fat 153 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.0g | 26% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 250mg | 83% | |
| Sodium 541mg | 22% | |
| Potassium 1185mg | 33% | |
| Total Carbohydrate 97.1g | 32% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 52.5g | ||
| Protein 20.8g | 41% | |
Ingredients
- 1 can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 1/3 cup raisins
- 4 cups milk
- 6 eggs, beaten
- 3/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 8 cups bread, cubed
Directions
1
Preheat the oven to 350 degrees.2
Put the bread cubes and raisins in a buttered 3 quart oven dish.3
Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients.4
Mix well and pour egg mixture evenly over bread.5
Stir around a bit to make sure all the bread is coated.6
Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.7
Cool slightly before serving.8
(Yes, it will fall in the center. The eggs cause this to happen)
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- Course > Desserts > Puddings & Mousses
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Featured Reviews for This Recipe
From: Squirrelette
On Aug 4, 2009
After reading the other reviews, I reduced the the milk to 2 cups of 1% milk, down from 4 cups of whole milk. And I threw in 1/3 cup of dried cranberries, and everything turned out great. By the way, I also used an white cake that didn't rise (baking powder was off) so maybe that also helped with the absorption so it was less runny and just right for bread pudding (i.e., use a denser bread).
From: Courtney Elizabeth
On Feb 23, 2008
Having read Gay Gilmore's review and thinking to myself "yea, 4 cups of milk does sound a little much," I altered the recipe a bit and it turned out pretty well. The instructions were hard to read, and '1 can' can mean a small 15 oz or a huge 28-29 oz can. I used the smaller can reduced the milk to approx. 1 cup (it was just 'the rest of what I had left'). This turned out beautifully! very moist and a lot thicker. Very much the pumpkin-ey flavor I was looking for. Thanks for sharing!
From: Gay Gilmore (ckpt)
On Dec 4, 2000
This recipe sounded a lot better than it turned out for me. I ends up too runny and mushy for my tastes. Still edible, just not my best bread pudding. Suggestions?
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