Pumpkin Bread Pudding


  • 6 slices Mrs. Baird's Butermilk Wheat Bread
  • 2 tablespoons butter, softened
  • 1/2 cup golden raisins
  • 1/2 cup coarsely choped walnuts
  • 1 cup canned pumpkin
  • 1 cup milk
  • 1/2 cup packed brown sugarm
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 3/8 ounces instant vanilla pudding and pie filling (unprepared)
  • 2 1/2 cups eggnog
  • 2 tablespoons rum
  • 1/8 teaspoon ground nutmeg


Spread one side of each slice of bread with butter. Cut bread into cubes. Spray an 8 inch square baking pan lightly with vegetable oil spray. Place bread cubes, golden raisins, and walnuts in the baking pan. Preheat oven to 350°. In a medium bowl, mix together the pumpkin, milk, brown sugar, eggs, cinnamon, and cloves until blended. Pour mixture over bread mixture. Bake, uncovered, for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. For the sauce, combine in a medium bowl and whisk together the pudding and eggnog until mixture is slightly thickened, about 2 minutes. Add rum and nutmeg and stir to combine. Ladle sauce over individual portions of bread pudding.
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