This pump­kin bread pud­ding is a great alter­na­tive to the tra­di­tion­al pump­kin pie. Stuffed with raisins and nuts, each bite will be a won­der­ful expe­ri­ence.

12 loaf raisin bread, cut into cubes

1 cup canned pump­kin

12 cup brown sug­ar

2 eggs

1 tea­spoon vanil­la

12 tea­spoon gin­ger

1 can evap­o­rat­ed milk

13 cup wal­nuts, chopped

Direc­tions

Pre­heat oven to 400 degrees.

Grease an 9-inch pie plate.

Place bread cubes into the pre­pared pie plate.

In a medi­um bowl, com­bine the pump­kin, brown sug­ar, eggs, vanil­la and gin­ger. Stir in the milk. Pour mix­ture over bread cubes; be sure to coat cubes well. Sprin­kle wal­nuts on top.

Bake 25 to 30 min­utes, or until knife insert­ed in mid­dle comes out clean.

=> Best Bread Pud­ding Recipe: Banana Bread Pud­ding Recipe

If you love banana bread, then you’ll absolute­ly love this banana bread pud­ding. It’s made with mashed bananas, eggs, milk and French bread.

6 bananas, mashed

6 egg yolks

1 cup sug­ar

1 stick but­ter

1 can evap­o­rat­ed milk

1 can water

1 tea­spoon vanil­la

1 loaf French Bread, cut into cubes

Direc­tions

Pre­heat oven to 350 degrees.

Grease a 9x13-inch bak­ing dish.

In a large bowl, com­bine the bread cubes and the milk and water; let soak until bread is soft. Sep­a­rate the egg yolks and whites.

In the same bowl, mix in the egg yolks, vanil­la, but­ter and sug­ar; mix well. Add in the mashed up bananas. Pour mix­ture into pre­pared bak­ing dish.

Bake for 60 min­utes, or until knife insert­ed in the cen­ter comes out clean.

=> Best Bread Pud­ding Recipe: Blue­ber­ry Bread Pud­ding Recipe

The fresh taste of blue­ber­ries mixed with cream, bread and spices will have you going back for sec­onds of this fan­tas­tic dessert.

2 slices day old Ital­ian bread, cut into 1/2-inch cubes

1 egg yolk

14 cup heavy whip­ping cream

3 table­spoons milk

2 table­spoons sug­ar

2 table­spoons but­ter or mar­garine, melt­ed

34 tea­spoon vanil­la extract

18 tea­spoon ground nut­meg

Dash ground cin­na­mon

12 cup fresh or frozen blue­ber­ries

Con­fec­tion­ers’ sug­ar

Direc­tions

Pre­heat oven to 350 degrees.

Grease a 2-quart casse­role dish.

Cut up bread and place into pre­pared bak­ing dish. In a bowl, com­bine the egg yolk, cream, milk, sug­ar, but­ter, vanil­la, nut­meg and cin­na­mon. Stir in the blue­ber­ries. Pour mix­ture over bread cubes. Cov­er and refrig­er­ate for 30 min­utes.

Bake, uncov­ered, for 30 min­utes, or until knife insert­ed in mid­dle comes out clean. Sprin­kle con­fec­tion­ers’ sug­ar on top. Serve warm.

=> Best Bread Pud­ding Recipe: Rhubarb Bread Pud­ding Recipe

An unex­pect­ed com­bi­na­tion of fresh rhubarb, nuts, milk, and spices makes this bread pud­ding recipe a real taste sen­sa­tion.

8 slices stale bread, with­out crusts, toast­ed and cubed

12 cup milk

14 cup but­ter or mar­garine

5 eggs

14 cup white sug­ar

12 tea­spoon ground cin­na­mon

14 tea­spoon salt

2 cups fresh or frozen rhubarb, diced

14 cup chopped wal­nuts

Direc­tions

Pre­heat oven to 325 degrees.

Grease a 2-quart bak­ing dish.

Place bread cubes into pre­pared bak­ing dish.

In a bowl, com­bine the milk and but­ter; heat just until boil­ing and pour over bread cubes. Let stand for 15 min­utes.

In a medi­um bowl, whisk togeth­er the eggs, sug­ar, cin­na­mon and salt. Stir in the rhubarb. Pour over the bread and mix gen­tly until well blend­ed. Sprin­kle wal­nuts on top.

Bake for 50 min­utes, or until knife insert­ed in mid­dle comes out clean. Let sit for 10 min­utes before serv­ing.

 

Source by Brandy Sum­mers