Date And Pumpkin Bread Pudding Recipe

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Servings: 12


Cost per serving $0.47 view details


  1. 1. Cut bread into 1-inch-thick slices. Toast bread slices. In 2-qt saucepan, heat butter over low heat. Remove from heat. Brush one side of each bread slice with butter. Cut buttered bread into 1-inch cubes and place in greased 1 1/2-qt casserole or possibly baking dish.
  2. 2. In same saucepan, with wire whisk, combine undiluted lowfat milk, half-and-half, sugar, and pumpkin till smooth. Heat over low heat till bubbles appear around side of pan. Remove from heat.
  3. 3. In medium-size bowl, lightly whisk Large eggs with ginger, cinnamon, vanilla, and salt till well mixed; beat in about a c. of pumpkin mix. Pour egg mix into remaining pumpkin mix and mix well. Pour pumpkin-egg mix over bread and let stand till bread absorbs most of the liquid about 15 min.
  4. 4. Heat oven to 350 degrees F. Fold dates into bread pudding till well mixed. Place casserole in 13- by 9-inch baking pan. Pour 1 inch of boiling water into pan.
  5. 5. Bake bread pudding 1 1/4 hrs or possibly till hard around edge of casserole but soft set in center. Cold pudding on wire rack at least 30 min before serving. Serve pudding hot or possibly cold to room temperature.
  6. Store pudding in the refrigerator.
  7. Note: To bake this recipe in a pumpkin, cut top off a 5- to 6-lb. pumpkin and remove seeds and fibers. Cut decorative edge on top of pumpkin, if you like. Place pumpkin in 9-inch-square baking pan. Bake pumpkin 30 min. Meanwhile, prepare bread pudding mix and pour into partially baked pumpkin. Bake 1 1/2 hrs longer or possibly till knife inserted near center comes out clean.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 12 servings
Calories 181  
Calories from Fat 79 44%
Total Fat 9.0g 11%
Saturated Fat 5.19g 21%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 149mg 6%
Potassium 243mg 7%
Total Carbs 21.4g 6%
Dietary Fiber 1.1g 4%
Sugars 18.55g 12%
Protein 4.87g 8%
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