Pumpkin Bread Pudding


  • 1 loaf (16 ounces) raisin bread
  • 1 can (12 ounces) evaporated milk
  • 1 can (15 ounces) solid pack pumpkin
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 3   eggs
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 tablespoon orange zest
  • 1/4 cup pecans, chopped
  •  Vanilla frozen yogurt or thawed, frozen fat-free whipped topping (optional)


  1. Preheat oven to 400°F. Lightly spray Medium Rectangular Baker with canola oil using Kitchen Spritzer. Slice bread into 1-inch cubes; set aside.

  2. Pour evaporated milk into small microwave-safe bowl; microwave on HIGH 3 minutes or until hot. In large bowl, whisk pumpkin, 1/2 cup of the sugar, eggs, spice blend and orange zest until smooth. Gradually whisk hot milk into pumpkin mixture.

  3. Place half of the bread cubes over bottom of baker; pour half of the pumpkin mixture over bread. Top with remaining bread cubes and remaining pumpkin mixture. Sprinkle pecans evenly over bread. Sprinkle with remaining sugar. Bake 25-30 minutes or until set. Let stand 15 minutes before serving. Serve with frozen yogurt or whipped topping, if desired.


  • 8  servings

Nutrients per serving:

Calories 360, Total Fat 10 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Carbohydrate 57 g, Protein 11 g, Sodium 290 mg, Fiber 5 g

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