Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Custard Bread Pudding Recipe
    Lost? Site Map

    Pumpkin Custard Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Lorraine of AZ's Note:

    This bread pudding makes a fine substitute for the more common pumpkin pie at holiday time or anytime in the fall. Note that you are using pumpkin pie filling mix that has sugar and spices added. Standing time is not included in the timing of the recipe. Recipe from BH&G.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • nonstick cooking spray
    • 2 eggs, beaten
    • 2/3 cup half-and-half or 2/3 cup light cream
    • 1 (30 ounce) can pumpkin pie filling, mix
    • 5 cups dry bread cubes (see NOTE)
    • 1/2 cup chopped pecans
    • caramel ice cream topping (optional)


    1. 1
      Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
    2. 2
      In a large bowl whisk together the eggs and half-and-half. Stir in the pumpkin pie filling until combined. Stir in the bread cubes. Pour pumpkin mixture into the prepared cooker.
    3. 3
      Cover and cook on LO heat ONLY for 3-1/2 to 4 hours or until a knife inserted near center comes out clean (160 degrees F.) Turn off cooker and, if possible, remove liner from cooker. Let stand, uncovered for 30 minutes before serving.
    4. 4
      To serve: spoon bread pudding into dessert dishes; sprinkle each serving with some nuts. If desired, drizzle with caramel ice cream topping.
    5. 5
      NOTE: To make 5 cups dry bread cubes, cut 8 or 9 slices fresh bread into 1/2-inch cubes. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered in a 300 degree F. oven for 10 to 15 minutes.

    Ratings & Reviews:

    • on October 16, 2011


      This is a little piece of heaven! I used Marie Callender's Pumpkin Pie Filling by Todd Wilbur for the pumpkin pie filling and made a loaf of milk bread. It was a terrific change of pace from the usual pumpking pie, muffins, rolls, adn cookies I make this time of year. I served it with the caramel topping and ice cream. Loved it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Custard Bread Pudding

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 276.5
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 2.5 g
    Cholesterol 53.9 mg
    Sodium 390.8 mg
    Total Carbohydrate 44.1 g
    Dietary Fiber 10.1 g
    Sugars 1.5 g
    Protein 6.1 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes