Luscious Pumpkin Bread Pudding Recipe

Luscious Pumpkin Bread Pudding Recipe


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This delicious recipe is for the Thanksgiving Recipe Contest, which aligns well with any fall harvest theme. I have created a delectable Pumpkin Bread Pudding that will knock your socks off, leaving your taste buds yearning for more. I was excited to use a fresh loaf of soft bread, which has an incredible consistency and is perfectly suited for bread pudding. Thanks to the pumpkin, whole wheat and ground flax, this tasty treat packs a healthy dose of beta carotene, whole grains and fiber.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 2 egg yolks, slightly beaten
  • 1 can canned pumpkin
  • 1/2 C. packed brown sugar
  • 2 C. milk
  • 1 Tbs. balsamic vinegar
  • 5 slices of bread, cut into cube-like pieces
  • 1/2 C. macadamia nuts, finely chopped in food processor
  • 1/2 C. dried cherries, chopped
  • 2 egg whites
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • dash of sea salt
  • plain Greek yogurt, for topping
  • ground flax seeds, for topping
  • handful of fresh mint, for topping

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Preheat oven to 325 degrees. In a large bowl, combine egg yolks, pumpkin, brown sugar, balsamic vinegar, cinnamon and nutmeg. Slowly add in milk; mix well. Fold in bread cubes, chopped macadamia nuts, and dried cherries. In a small bowl, beat egg whites until peaks form. Slowly fold egg whites into the bread mixture. Transfer into a baking dish. Bake for 45 minutes or until an inserted knife comes out clean. Serve warm with a dollop of plain Greek yogurt, fresh mint and a sprinkle of ground flax seeds. Enjoy.

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