Pumpkin Pie Bread Pudding - Kraft Recipes Top
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Pumpkin Pie Bread Pudding

Prep Time
Total Time

16 servings

What You Need

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Make It

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  • Heat oven to 350°F.
  • Place bread in 13x9-inch baking dish sprayed with cooking spray.
  • Beat eggs, milk, pumpkin, 1 cup sugar, 1/2 tsp. pumpkin pie spice and vanilla with whisk until blended. Pour over bread; sprinkle with nuts.
  • Bake 45 min. or until knife inserted in center comes out clean. Cool slightly. Meanwhile, mix sour cream, remaining sugar and remaining pumpkin pie spice in medium bowl until blended. Stir in COOL WHIP.
  • Drizzle syrup over warm pudding. Serve topped with sour cream mixture.

Make Ahead

Mix pudding ingredients together as directed. Refrigerate up to 24 hours. When ready to serve, heat oven to 350°F. Bake dessert, uncovered, 1 hour or until knife inserted in center comes out clean. Continue as directed.


Substitute caramel ice cream topping for the maple-flavored syrup.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 210
Total fat 7g
Saturated fat 2.5g
Cholesterol 55mg
Sodium 110mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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