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Pumpkin Bread Pudding with Raisins and Walnuts

October 13, 2010

Comfort does not get any more comfortable than bread pudding.  All the combinations in the various breads, mixtures, fruits, nuts and spices deliver you right back to childhood.  The recipes for bread puddings are only guidelines, one of the few things you will ever make and never make a mistake, and probably never make it the same way a second time.  Never waste another piece of bread in your life again, as just when you think you have nothing for dessert you can create something spectacular.  Save that half a loaf of bread in the freezer and keep adding to the stash, make the pudding with a combination of breads, nobody will care.  I have included a Cinnamon Whipped Cream recipe that I use for quite a few different bread puddings but for me personally I prefer just using heavy cream or half and half with a sugar and cinnamon mixture sprinkled on top of the cream.

Pumpkin Bread Pudding with Raisins and Walnuts


  • 2 C. Half & Half
  • 1 15 oz. Can Pumpkin
  • 1 C. Plus 2 T. Dark Brown Sugar
  • 2 Large Eggs (separated, beat egg whites until stiff) *
  • 1 1/2 t. Pumpkin Pie Spice
  • 1 1/2 t. Ground Cinnamon
  • 1 1/2 t. Vanilla Extract
  • 12 Slices Whole Wheat Bread (cut in approx. 1″ cubes
  • 1/2 C. Golden Raisins
  • 1/2 C. Walnuts (chopped)

 *   Beat the egg whites until stiff, add to the bread and pumpkin mixture last (this will make a fluffier pudding)




  1. Preheat oven to 350 degrees
  2. Whisk half & half, pumpkin, brown sugar, egg yolks, pumpkin pie spice, cinnamon and vanilla extract in a large bowl and blend well
  3. Fold in the bread cubes, then stir in the raisins and walnuts
  4. Add the egg whites that are beaten into stiff peaks
  5. Pur the mixture into a 11×7 glass baking dish
  6. Bake approximately 35-45 minutes (tester inserted into center will come out clean)


(Serves 8-12)

Cinnamon Whipped Cream

Ingredients and Preparation

  • 1 C. Heavy Cream
  • 1 T. Sugar
  • 1 t. Ground Cinnamon
  • 1/2 t. Vanilla Extract

Whip cream, sugar, cinnamon and vanilla extract in a pre-chilled bowl with pre-chilled beaters until mixture is stiff.  Adjust cinnamon and sugar for your desired taste


Inspired by Megan at  Megan recently published a “Crockpot Pumpkin Bread Pudding” and when I saw that I needed to eat bread pudding A.S.A.P..

Adapted from “Bon Appetit” magazine and “The Fanny Farmer Cookbook”

This is the week to celebrate “Pumpkins and Squashes” and this pudding is one of my contributions.  There are a lot more ideas and recipes at  for “Fall Fest 2010”.

10 Comments leave one →
  1. March 26, 2011 21:40

    I like that you whipped the egg whites separately. Is this bread pudding soft, or firm? I am trying to find a recipe for a firmer bread pudding. I wonder if it the bread texture or the amount of liquid…

    • March 29, 2011 20:17

      Thank you for visiting. The whipping of the whites separately is great. This pudding was semi-firm. I would suggest using a heavy bread for more firm.

  2. October 15, 2010 19:35

    oh I adore bread pudding, this sounds fabulou! there are just too many good recipes and not enough time… don’t you think?

    I contributed to fall fest a roasted apple and squash soup

    ~Chef Louise

    • October 15, 2010 22:01

      You are so right! If you only have bread you have a lucious dessert. Thank you for checking out the pumpkin bread pudding.

  3. October 14, 2010 19:21

    This looks good!! I love bread with pumpkin 😉

    • October 15, 2010 16:16

      Thanks for stopping by. All these pumpkin recipes around this time of year are delicious.

  4. feastonthecheap permalink
    October 14, 2010 19:09

    Is it weird that my stomach just growled? I have been on a major pumpkin kick for the past two weeks. I AM DEFINITELY making this. Thanks so much for sharing!

    • October 15, 2010 16:17

      I know, it seems to be all about apples and pumpkin, and so good! Thanks for stopping by.

  5. December 18, 2010 20:27

    No more debate, just make and eat.


  1. World Spinner

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