Pumpkin Bread Pudding




Introduction: Pumpkin Bread Pudding

About: I have been sewing and crafting for several years, my children are grown so now I have lots of time to be creative. I enjoy photography, cooking, cake decorating, painting and sharing my projects with others.

Recently I was able to visit the New Orleans and Lafayette area in Southern Louisiana and I had a wonderful time. We ate delicious seafood and went on a Segway tour around the French Quarter, many wonderful memories. Several times I ate bread pudding and each place had their own recipe. I decided to come up with my own. Since Fall is here, I wanted to incorporate pumpkin into my recipe.

Step 1: Ingredients

For this recipe you will need:

12-15 slices bread

8 ounces heavy cream

3/4 cup packed brown sugar

1 stick butter or margerine

4 eggs

1/2 tsp salt

1 tsp cinnamon

1/4 cup granulated sugar

1 can pumpkin puree

1/4 cup rum

Step 2: Tear Up the Bread

Tear up each slice of bread into small pieces, approximately 1" square. Place pieces into a large mixing bowl.

Step 3: Mix Ingredients

Melt the stick of margarine or butter and cool.

In a separate mixing bowl, blend together the eggs, pumpkin, cream, sugars, salt, rum, cinnamon.

Slowly add the melted margarine and stir well.

Step 4: Pour Over Bread

Pour mixture over bread and mix with large spoon until well coated. Pour into a greased large loaf pan.

Step 5: Bake

Bake at 325 degrees for 1 hour & 15 minutes or until knife comes out clean.

Step 6: Cool and Slice

Serve warm or refrigerate.

Step 7: Glaze

Mix 2 cups powdered sugar with 2 tablespoons rum and 2 tablespoons heavy cream. mix well, add more powdered sugar until you get the consistency you want. Pour over each slice of bread pudding just prior to serving. Enjoy!



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    2 Discussions

    It was very good! Not difficult at all, which is a plus! You could add pecans if you wanted...I didn't have them on hand but probably will next time.