Pumpkin Bread Pudding: Whole Wheat Food Storage Recipes

I’m not quite sure when bread pudding lost it’s popularity (maybe when instant Jell-o pudding entered the scene…the thought of a bread-y jell-o pudding doesn’t sound appetizing) but I want you to help me bring it back with this recipe! It looks delicious, right? Bread pudding is one of my favorite desserts. It’s like french toast meets dessert. It melts in your mouth like cake but has richer flavors in every bite. Do me a favor and try out this recipe. It’s perfect for a cold night during the fall, just pop it in the oven with your dinner and have your entire meal made!
Now, you’ll notice in the recipe that I have a substitution for whole milk. YES! You can substitute powdered milk as whole milk but guess what?! It’s still FAT FREE! YEAH!! You do it the same as evaporated milk (since evaporated milk is simply a whole milk that has been processed for canning). Just put in double the amount of dry powdered milk for the measurement needed, i.e. 3 T. for one cup now becomes 6 T. or 1/3 C. of dry powdered milk). Also, you’ll notice that this recipe calls for Large eggs. Any time your recipe specifically calls for powdered eggs I would use 2 T. dry powdered egg + 1/4 C. water to equal one large egg.
Pumpkin Bread Pudding
1 C. whole milk (1/3 C. dry powdered milk + 1 C. water)
1/2 C. sugar
1 1/2 t. pumpkin pie spice
2 large eggs, slightly beaten (4 T. dry powdered egg + 1/2 C. Water)
5 1/2 C.-3/4 inch cubes french or other firm bread (I used whole wheat bread from my bread maker and it was fabulous!)
1/2 C. pecans or raisins
1 1/2 c. pumpkin
Instructions:
1. Heat oven to 350
2. Mix milk, sugar, cinnamon and eggs in large bowl with wire whisk until well blended. Stir in bread cubes, pecans/raisins, and pumpkin. Pour into ungreased 1 1/2 quart casserole dish.
3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.   

Maple sauce
1/2 C. butter
2 T. water
1 large egg (2 T. dry powdered egg + 1/4 C. water)
1 C. sugar
1 t. maple extract or 2 T. Pure maple syrup (this is NOT the same as say, Aunt Jemima’s)

Melt butter in 1 quart saucepan over low heat; do not allow to simmer. Remove from heat; Mix water and egg; stir into butter until blended. Stir in sugar. cook over medium-low heat, stirring constantly, until sugar is dissolved and misture begins to boil; remove from heat. stir in maple. Cool at least 10 minutes before serving. Store covered in refrigerator.

© 2009 – 2011, Crystal. All rights reserved.

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  • Deb

    Sounds fabulous. I tried bread pudding New Orleans long ago and loved it. Just one question re the powdered milk, is it instant or non instant powdered milk?
    Thanks Deb

  • Deb

    Sounds fabulous. I tried bread pudding New Orleans long ago and loved it. Just one question re the powdered milk, is it instant or non instant powdered milk? Thanks Deb

  • Crystal

    Deb

    The milk is non-instant. I always use non-instant. If you use instant you will need to double the amount of milk called for in the recipe.

  • Crystal

    DebThe milk is non-instant. I always use non-instant. If you use instant you will need to double the amount of milk called for in the recipe.

  • Tammy

    MMMMM! That sounds fabulous. We are bread pudding fans around here. Can I make pumpkin pie spice from a mix of other spices if I don’t have pumpkin pie spice? P.S. We loved the chocolate pudding fudgecicles.

  • Tammy

    MMMMM! That sounds fabulous. We are bread pudding fans around here. Can I make pumpkin pie spice from a mix of other spices if I don’t have pumpkin pie spice? P.S. We loved the chocolate pudding fudgecicles.

  • Brandy

    Hey, I have been reading your blog for awhile now and love it. I appreciate how much time you put into everything and even include videos. You have really helped me not be afraid of using my wheat! Check out my blog, I gave you an award. :)

  • Brandy

    Hey, I have been reading your blog for awhile now and love it. I appreciate how much time you put into everything and even include videos. You have really helped me not be afraid of using my wheat! Check out my blog, I gave you an award. :)

  • Stephanie

    My husband used to hate bread pudding – until he actually tried it! Now he loves it as much as I do! Yeah, I think more people need to make and love bread pudding – it’s too good not to.

  • Stephanie

    My husband used to hate bread pudding – until he actually tried it! Now he loves it as much as I do! Yeah, I think more people need to make and love bread pudding – it’s too good not to.

  • Michelle

    “Stir in whiskey”? It wasn’t listed in the ingredients. Did you substitute something for it?
    Sounds REALLY good. Thanks for the recipe!

  • Michelle

    “Stir in whiskey”? It wasn’t listed in the ingredients. Did you substitute something for it?Sounds REALLY good. Thanks for the recipe!

  • Crystal

    Tammy,

    Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Crystal

  • Crystal

    Tammy,Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice. Crystal

  • Crystal

    Michelle,

    LOL! The original recipe for bread pudding I have (which I tweaked for this) calls for a whiskey sauce (before I get lots of hate mail…I don’t use the whiskey I always substitute). I’ve corrected the post. Thanks for finding that for me!

    Crystal

  • Crystal

    Michelle,LOL! The original recipe for bread pudding I have (which I tweaked for this) calls for a whiskey sauce (before I get lots of hate mail…I don’t use the whiskey I always substitute). I’ve corrected the post. Thanks for finding that for me!Crystal

  • Crystal

    Brandy,

    Thanks for the award!

    Crystal

  • Crystal

    Brandy,Thanks for the award!Crystal

  • rachelle

    i’m all in to bring back bread pudding! i’m loving the whiskey-free sauce too. cute blog! nice to see a fellow food storage foodie!
    ~hugs!

  • rachelle

    i’m all in to bring back bread pudding! i’m loving the whiskey-free sauce too. cute blog! nice to see a fellow food storage foodie!~hugs!

  • Tammy

    Thanks!

  • Tammy

    Thanks!

  • Kritta22

    OH my goodness. I will so make this but only for you! :) Yeah right!

  • Kritta22

    OH my goodness. I will so make this but only for you! :) Yeah right!

  • sallymclanebashford

    I am unsure as to the quantity of bread to use. 5 1/2 cups of bread? 5 1/2 slices? 5 1/2 loaves? just kidding. Please advise.

  • sallymclanebashford

    I am unsure as to the quantity of bread to use. 5 1/2 cups of bread? 5 1/2 slices? 5 1/2 loaves? just kidding. Please advise.

  • Tammy

    I was a little confused by the amount of bread also…but I just made this with the heals of all the wheat bread left over from a geneology conference my church just hosted and I used 5 cups. I admit I burned it, but I also used skim milk, cooked it in my toaster oven, and used a 2-qt. dish – breaking all the rules. If I hadn’t burned it a bit, it would have been the most delicious thing ever. It was kind of like the best french toast ever! Mmm! I will probably try it again tomorrow or the next day to use the left over bread and sauce I have.

  • Tammy

    I was a little confused by the amount of bread also…but I just made this with the heals of all the wheat bread left over from a geneology conference my church just hosted and I used 5 cups. I admit I burned it, but I also used skim milk, cooked it in my toaster oven, and used a 2-qt. dish – breaking all the rules. If I hadn’t burned it a bit, it would have been the most delicious thing ever. It was kind of like the best french toast ever! Mmm! I will probably try it again tomorrow or the next day to use the left over bread and sauce I have.

  • Donna

    I went back to this recipe. I just love pumpkin, and want to make it before the weekend is over. I was re-reading it, and guess what…no pumpkin. I was thinking that I could get by with putting some pumpkin in it. Maybe replace the liquid for the eggs? Maybe just stir some in? Don’t know, but I will have to try it!! Bread pudding has always been a favorite of mine, and I was excited to think of pumpkin and pudding…I will let you know how it works out!

  • Donna

    I went back to this recipe. I just love pumpkin, and want to make it before the weekend is over. I was re-reading it, and guess what…no pumpkin. I was thinking that I could get by with putting some pumpkin in it. Maybe replace the liquid for the eggs? Maybe just stir some in? Don’t know, but I will have to try it!! Bread pudding has always been a favorite of mine, and I was excited to think of pumpkin and pudding…I will let you know how it works out!

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  • http://www.bruschettarecipe.org/ bruschetta recipe

    same here I absolutely love new orleans pudding

  • http://frommomtomom.blogspot.com/ lvlc @ FromMomToMom

    Looks DELICIOUS! Do you think this can be adapted to do it in a Slow Cooker???

  • sharB

    Nestle actually has a brand of powdered milk that is whole powdered milk! The brand is called Nido and can be found in the Mexican section of some mass-merchandise stores or stores that cater to a Latino market.

  • sharB

    Nestle actually has a brand of powdered milk that is whole powdered milk! The brand is called Nido and can be found in the Mexican section of some mass-merchandise stores or stores that cater to a Latino market.