Delicious!!! I made it tonight and my house smelled sooo good! It smelled like "harvest" :)! Anyway, I did change it a bit. Here's what I did to it... 1. I used more bread (bc I had a loaf that was dated and I hate throwing food away) 2. I used the same amount of milk (maybe 2.5 cups to 3), but instead of the sugar, I added approx. 3/4 c.-1 c. of condensed milk (sweetened). 3. I used 1 can of "pumpkin pie mix" (the one that comes ready) 4. I also used a box of pumpkin spice jello pudding; on top of all of this, I added more cinnamon 5. Instead of "greasing" my pan--I made a caramel base coat (my mom taught me this...on a metal pan that is NOT nonstick...I put a bit of sugar and a tiny bit of water...I set it on the stove until it turns to caramel and then I just move the pan around until it is well-coated; great smell and flavor from this!). 6. I only had 3 eggs left so that's what I used and to be safe and avoid sogginess, I added 3 tbsp of flour to my mixture. 7. Same baking time and temperature as your recipe. It came out beautifully! I loved it! Tasty and perfect for fall! ^^! Iâ€™m so glad I encountered your recipe! I wanted to make something with pumpkin and with my bread that I hadâ€¦.so here it is!!! Thanks for the grand idea! ;)
This was a huge hit with my family. It tasted like a cross between pumpkin pie and bread pudding, both favorites of ours. I didn't use bread crumbs, but instead tore the bread into rustic chunks, and since I didn't have egg substitute I used real, organic eggs. The only other thing I did differently, based on other bread pudding recipes I have made, was after I combined the mixture in the baking dish, I let it sit in the refrigerator overnight to give the bread a chance to completely absorb the mixture. I think this results in a more uniform consistency in your custard, and not doing this could be why the chef below ended up with a somewhat soggy end result. The overall flavor was excellent, and this will be on our regular rotation. Thanks for giving me a way to get nutritious pumpkin into my teenagers!
This was EXCELLENT! I love pumpkin and it is like a moist custardy cheater pumpkin pie! I did use regular milk and eggs. And I threw a handful of chocolate chips on top after it came out of the oven. I let them melt and then spread them like a frosting. It added a nice kick of different to it. Thank you! Thank you!
This was a disappointment for us. It could have used more sugar, and the texture just didn't do it for us. It was a soggy and I think I would have preferred the bread torn into chunks rather than crumbed entirely. I am sure this is all a good compromise considering it's fatfree, but it just didn't do anything for us.
I am a BIG pumpkin lover and this really hit the spot! I cut a few calories by using only 1/2 cup brown sugar and 1/4 cup Splenda. I had no raisins :(, but will buy some for next time. I topped it with FF Cool Whip and found myself nibbling at this stuff all night!
So delicious! Omitted the raisins. Especially good with some fat-free whipped cream. I'll be making this again and again!
Perfect! We halved the recipe, used fresh pumpkin puree, and a fluffy white, crusty bread. Other than that, we followed the recipe exactly and I wouldn't change a thing! Topped it all off with some chopped pecans and cool whip!
I loved it! I used this as my pumpkin pie substitute for dessert this year (on my own, far from family this year, and unable/unwilling to bake a whole pie from scratch and eat it myself). I halved the recipe (it still filled a 1.5 qt dish) and used dry cranberries instead of raisins for a Thanksgiving-ish flavor. They plumped up nicely. I also used only 3/8 cup sugar and it was plenty sweet for me. As one of the other raters suggested, I added 1/8 cup amaretto; next time I might add more! I'll be having the leftovers for breakfast tomorrow before my long run. Thanks for the recipe!!