Easy Pumpkin Bread Pudding

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?

5 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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).

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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).

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

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!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account