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    You are in: Home / Recipes / Easy Pumpkin Bread Pudding Recipe
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    Easy Pumpkin Bread Pudding

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 04, 2000

      This recipe sounded a lot better than it turned out for me. I ends up too runny and mushy for my tastes. Still edible, just not my best bread pudding. Suggestions?

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    • on January 17, 2010

      I had a half loaf of whole wheat bread that needed to be used, so I decided to make this as a healthy version for breakfast with half the sugar and a little more raisins and some added nuts/seeds (I had pumpkin seeds) and some ground flax-seed. Then I served it to my toddler with a little powdered sugar on top and frozen blueberries. He devoured it. After reading the other reviews, I used about a cup more cubed bread and a little less milk, but then found that it wasn't moist enough for my taste, so I guess it just depends on your taste... Also, the one other thing I would add for next time is a little salt to bring out the flavor of the other spices (not sure how much yet).

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    • on November 19, 2009

      We LOVED this recipe! We left out the raisins, but everything else stayed the same. We will make this again, and again, and again.

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    • on November 17, 2009

      I use the recipe exactly the way it is posted and my whole family LOVES it. I have found that placing it in the refrigerator over night then reheating it helps the excess moisture to absorb. I've also made this adding mini-marshmallows about 5 minutes before taking it out of the oven. Delicious!

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    • on August 04, 2009

      After reading the other reviews, I reduced the the milk to 2 cups of 1% milk, down from 4 cups of whole milk. And I threw in 1/3 cup of dried cranberries, and everything turned out great. By the way, I also used an white cake that didn't rise (baking powder was off) so maybe that also helped with the absorption so it was less runny and just right for bread pudding (i.e., use a denser bread).

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    • on February 23, 2008

      Having read Gay Gilmore's review and thinking to myself "yea, 4 cups of milk does sound a little much," I altered the recipe a bit and it turned out pretty well. The instructions were hard to read, and '1 can' can mean a small 15 oz or a huge 28-29 oz can. I used the smaller can reduced the milk to approx. 1 cup (it was just 'the rest of what I had left'). This turned out beautifully! very moist and a lot thicker. Very much the pumpkin-ey flavor I was looking for. Thanks for sharing!

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    Nutritional Facts for Easy Pumpkin Bread Pudding

    Serving Size: 1 (396 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 613.6
     
    Calories from Fat 153
    24%
    Total Fat 17.0 g
    26%
    Saturated Fat 8.3 g
    41%
    Cholesterol 250.7 mg
    83%
    Sodium 541.0 mg
    22%
    Total Carbohydrate 97.0 g
    32%
    Dietary Fiber 2.2 g
    8%
    Sugars 52.4 g
    209%
    Protein 20.7 g
    41%

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