Prepare to be inundated by pumpkin recipes. I love pumpkin.
Bread pudding is usually a super indulgent dessert-like “breakfast” item but since I don’t like eating 6,000 calories for breakfast, I lightened it up a bit. I started with this recipe from Epicurious then replaced the half and half with regular milk. Second, instead of making a super rich caramel sauce to drizzle over top, I left mine plain so that I could top it with a scoop of low-fat yogurt or simply some maple syrup. If you want to be fancy-schmancy, you can use some whipped topping and then drizzle it with maple syrup. Or, just make the caramel sauce from the original recipe.
Some chopped pecans would also be amazing in there, if you have some.
Pumpkin Bread Pudding
Servings 8Ingredients
- 1 large loaf french bread ($1.49)
- 1/4 cup raisins ($0.56)
- 15 oz can pumpkin puree ($1.29)
- 1 cup packed brown sugar ($0.34)
- 2 lg. eggs ($0.24)
- 1 1/2 tsp pumpkin pie spice ($0.15)
- 1 1/2 tsp cinnamon ($0.15)
- 1 1/2 tsp vanilla ($0.42)
- 2 cups milk ($0.49)
Instructions
- Cut a day old loaf of french bread into one-inch chunks. Place the chunks in a large glass casserole dish that has been coated in non-stick spray. Sprinkle with raisins.
- In a bowl combine the pumpkin puree, eggs, brown sugar, cinnamon, pumpkin pie spice and vanilla. Stir until evenly combined. Whisk in the milk.
- Pour the pumpkin/milk mix over the bread cubes and give it a gentle stir to coat the cubes. Preheat the oven to 350 degrees. Let the bread cubes soak in the pumpkin mix as the oven heats.
- Bake the bread pudding for 40-45 minutes or until the center has set (poke with a toothpick, it should come out clean). Serve with maple syrup, whipped cream, vanilla yogurt or caramel sauce.
See how we calculate recipe costs here.
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
Step By Step Photos
Cut a large loaf of french bread in to one inch cubes. Stale bread works best.
Place the bread cubes in a large casserole dish coated with non-stick spray. Sprinkle on the raisins.
Begin to make the pumpkin custard by combining the pumpkin puree, brown sugar, eggs, cinnamon, pumpkin pie spice and vanilla. Mix well.
Then whisk in the milk. ACTION SHOT!
Pour the custard over the bread cubes. I used a measuring cup and did it one cup at a time to make it more even.
The custard will still pool on the bottom leaving pockets of dry bread so you will need to gently stir the mixture to evenly coat the cubes.
If you use a fork, it will probably break up your bread cubes like mine :( I should have used a spatula. Preheat your oven at this point and let the pudding soak up into the bread as the oven heats.
Bake the bread pudding for 40-45 minutes or until it has “set”. Use a toothpick to see if the center is cooked, it should come out clean rather than covered in goo.
This dessert/breakfast is a great alternative to pumpkin pie for the holidays. Both pumpkin pie and this bread pudding make use of a pumpkin custard. While the pie uses a high fat pie crust, the bread pudding uses french bread. If you can find wheat french bread, even better!
Hey Beth! I love your recipes:) How well do you think this would reheat? Alternatively, how long could you leave the custard on the bread before baking? I’m making this for Christmas Eve and I want to see how much I can assemble it before going to my in laws. I don’t make many deserts, much more of a cook;)
I think you could definitely assemble it the night before and just leave it in the refrigerator until you’re ready to bake (that’s how most stratas are made). It would also reheat well in the oven or microwave. If reheating in the oven, cover it with foil so that it doesn’t dry out.
Thank you!
So yummy!
Those look yummy!! My kids loved Pumpkin Bread too, decorating the can was so much fun for them!! Will definatley be doing this more often..
Finally got around to making this, and it’s absolutely delicious! Totally a new favorite for the holidays, as it’s perfect as either dessert or breakfast. Yum, yum, yum. :)
Beth, this looks really good. Ironic that your post is a “pumpkin” post as well. Thanks for your comment, let me know what you think of the Pumpkin Spice Latte. I’m sure the budget will be low, but the cost of the Pumpkin Spice alone is like $4. Yes, yoga is definitely tough, you won’t believe it, it’s been 2 days and I’m still sore. I really love your blog and the concept, it is a GREAT help during these economic times, I was showing my friend your blog and she really loved the concept too! :-)
Wow, that looks so delicious and the color is wonderful. This would make a great brunch item for the holidays.
I actually use a little ‘ol point and shoot camera. Well, it’s pretty good as far as point and shoots go, it’s a Canon Elph (power Shot SD1300 IS). Someday I’ll have a digital slr. Someday.
This was absolutely delicious. I made it as soon as I got home today, and only had to purchase the bread, which I cut and let sit for a couple of hours to get that “day old” feel to it. I added some dried cranberries and walnuts, and topped it with a pinch of salt and maple syrup. Absolutely incredible! I will be making this throughout the winter for breakfast throughout the week. Yum!
Your photos are always a pleasure to view. Mind me asking the model camera you use?
I hate raisins, trying to decide if this would work w/dried cranberries instead. Of course, I could just leave them out…
This are the easiest and best budget recipe I have seen so now it is on my potluck list! It is easy to make and inexpensive enough! love your blog.
I love pumpkin recipes, too! Bring it on!! This looks wonderful, by the way.
I love that you lightened up the recipe…I’ve been wanting to make pumpkin bread pudding this fall and I’m glad I have a lighter option to use!
Gosh, Beth, you’re a girl after my heart.
Bring on the bread pudding, and bring on the pumpkin recipes.
Here in New Orleans, bread pudding isn’t for breakfast–it’s most often a dessert. Interesting take on a classic. This would probably be great with a brioche or croissants.