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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


Recipe Summary

2 hrs

Nutrition Profile:



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

about 3/4 cup
282 calories; protein 11.3g; carbohydrates 40.5g; dietary fiber 3.8g; sugars 23.5g; fat 8.7g; saturated fat 2.6g; cholesterol 84.6mg; vitamin a iu 3410IU; vitamin c 1mg; folate 34.3mcg; calcium 177.6mg; iron 1.9mg; magnesium 53mg; potassium 353.1mg; sodium 299.6mg; thiamin 0.2mg; added sugar 15g.

1 starch, 1 other carbohydrate, 1/2 medium-fat meat, 1 fat