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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: Chef #1417161
On Nov 19, 2009
We LOVED this recipe! We left out the raisins, but everything else stayed the same. We will make this again, and again, and again.
From: Ali-Cat Roberts
On Nov 17, 2009
I use the recipe exactly the way it is posted and my whole family LOVES it. I have found that placing it in the refrigerator over night then reheating it helps the excess moisture to absorb. I've also made this adding mini-marshmallows about 5 minutes before taking it out of the oven. Delicious!
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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