In this healthy pumpkin bread pudding recipe, whole-wheat bread, Vitamin A-rich pumpkin and toasted pecans come together for a praiseworthy dessert. To make individual bread puddings instead of one large pan, divide the batter among 12 small oiled individual baking dishes (about 8 ounces each). Cover with foil. Bake for 30 minutes, uncover, sprinkle with pecans and bake for 20 to 25 minutes more. Source: EatingWell Magazine, November/December 2014

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Ingredient Checklist


Instructions Checklist
  • Whisk eggs and egg whites in a large bowl. Whisk in milk, brown sugar, vanilla, pumpkin pie spice and salt until combined. Add pumpkin and dates and stir until incorporated. Add bread and stir until combined. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.

  • Preheat oven to 350 degrees F. Coat a shallow 3-quart baking dish with cooking spray.

  • Transfer the pudding mixture to the prepared pan. Coat a piece of foil with cooking spray and cover the pan with it, sprayed-side down.

  • Bake for 30 minutes. Uncover, sprinkle with pecans and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.


Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature for about 20 minutes before baking.

Nutrition Facts

282 calories; 8.7 g total fat; 2.6 g saturated fat; 85 mg cholesterol; 300 mg sodium. 353 mg potassium; 40.5 g carbohydrates; 3.8 g fiber; 23 g sugar; 11.3 g protein; 3410 IU vitamin a iu; 1 mg vitamin c; 34 mcg folate; 178 mg calcium; 2 mg iron; 53 mg magnesium; 15 g added sugar;

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Rating: 4 stars
Very good recipe! I tried it last night and really enjoyed it. I don't like an overwhelming pumpkin taste so I didn't use pumpkin pie spice and instead opted for cinnamon and nutmeg. I would give it 5 stars if the recipe explained what the sauce was on top; I ended up just making my basic whiskey sauce. Read More