Wednesday, February 2, 2011

Pumpkin Bread Pudding

I like a rich tasting bread pudding and occasionally a sweet one also. Who would have thought I would want something sweet and rich. I read a recipe for pumpkin bread pudding in an old Everyday Food magazine the other day and thought, why in the world have I not ever made a pumpkin bread pudding before????? Self did not know why and this recipe was born. This is What's Cookin on Beaty's Creek today.


1 can pumpkin puree
1 1/2 cups whole milk
2 eggs-lightly beaten
1 cup brown sugar
1 t salt
1 t cinnamon
1 baguette that is a day old-cut into 2 inch cubes
1/2 cup pecans-chopped

Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, cinnamon, and anise seed. Arrange bread in dish. Pour custard over bread and top with pecans. Bake until custard is set, 45 minutes. Let cool slightly. Serve warm or at room temperature.

Side note this recipe is being featured on Check it out!


  1. Ooohhh, I love pumpkin anything. This sounds like a fantastic version of bread pudding and it looks ever so good in your picture. I have a sweet treaty linky on my blog every weekend called "Sweets for a Saturday" and I'd like to invite you to stop by then and link your dessert up.

  2. Lisa it is pretty darn good. I too love pumpkin anything. :) Thank-you for visiting my blog. I linked up to yours with the Pumpkin Bread Pudding.