Pumpkin Bread PuddingPumpkin Bread Pudding
Pumpkin Bread Pudding
Pumpkin Bread Pudding
Create your own special occasion with this sweet Pumpkin Bread Pudding. Our Pumpkin Bread Pudding is finished with a creamy topping and warm caramel sauce.
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Recipe - Dearborn Market
PumpkinBreadPudding.jpg
Pumpkin Bread Pudding
Prep Time15 Minutes
Servings16
Cook Time45 Minutes
Ingredients
12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
4 eggs
1 cup milk
1 can (15 oz.) pumpkin
1 cup plus 2 Tbsp. packed brown sugar, divided
1 tsp pumpkin pie spice, divided
1 tsp vanilla
1/2 cup chopped Pecans
1/2 cup BREAKSTONE'S Sour Cream
1 cup thawed COOL WHIP Whipped Topping
1/4 cup maple-flavored or pancake syrup
Directions

1. Heat oven to 350°F.

 

2. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.

 

3. Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.

 

4. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

 

5. Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

 

Tip1:Make Ahead Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean.

 

Tip2: Shortcut Omit sour cream, COOL WHIP and maple-flavored syrup. Top each serving with a light drizzle of warmed caramel ice cream topping.

 

15 minutes
Prep Time
45 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
12 slices cinnamon-raisin bread, cut into 1-inch cubes (about 8 cups)
Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz
Pepperidge Farm Swirl Raisin Cinnamon Bread, 16 oz
$4.49$0.28/oz
4 eggs
Eggland's Best Large Eggs, 18 count
Eggland's Best Large Eggs, 18 count
$5.29$3.53 each
1 cup milk
Wholesome Pantry Organic 2% Reduced Fat Milk, half gallon
Wholesome Pantry Organic 2% Reduced Fat Milk, half gallon
$4.89$0.08/fl oz
1 can (15 oz.) pumpkin
Wholesome Pantry Organic Pumpkin, 15 oz
Wholesome Pantry Organic Pumpkin, 15 oz
$3.29$0.22/oz
1 cup plus 2 Tbsp. packed brown sugar, divided
Wholesome Pantry Organic Light Brown Sugar, 24 oz
Wholesome Pantry Organic Light Brown Sugar, 24 oz
$5.99$0.25/oz
1 tsp pumpkin pie spice, divided
Not Available
1 tsp vanilla
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz
$7.29$3.65/fl oz
1/2 cup chopped Pecans
Diamond of California Chopped Pecans, 8 oz
Diamond of California Chopped Pecans, 8 oz
$9.99$1.25/oz
1/2 cup BREAKSTONE'S Sour Cream
Bowl & Basket Natural Sour Cream, 16 oz
Bowl & Basket Natural Sour Cream, 16 oz
$1.99$0.12/oz
1 cup thawed COOL WHIP Whipped Topping
Cool Whip Original Whipped Topping, 8 oz
Cool Whip Original Whipped Topping, 8 oz
$2.89$0.01/g
1/4 cup maple-flavored or pancake syrup
Wholesome Pantry Organic Maple Syrup, 32 fl oz
Wholesome Pantry Organic Maple Syrup, 32 fl oz
$17.99$0.56/fl oz

Directions

1. Heat oven to 350°F.

 

2. Place bread cubes in 13x9-inch baking dish sprayed with cooking spray.

 

3. Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake 45 min. or until knife inserted in center comes out clean.

 

4. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.

 

5. Drizzle syrup over pudding. Serve warm topped with sour cream mixture.

 

Tip1:Make Ahead Assemble dessert as directed; cover. Refrigerate several hours or overnight. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean.

 

Tip2: Shortcut Omit sour cream, COOL WHIP and maple-flavored syrup. Top each serving with a light drizzle of warmed caramel ice cream topping.