Pumpkin Pie Bread Pudding Minis

45 4 servings, 1 pudding (209 g) each
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4 servings, 1 pudding (209 g) each

The combination of cinnamon and brown sugar flavours is the perfect complement to the pumpkin in this comforting warm bread pudding recipe. A perfect addition to a fall or winter brunch, these individual puddings also make the perfect ending to any meal.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Spray 4 (250-mL) ramekins with cooking spray. Mix first 4 ingredients in medium bowl until blended. Stir in milk.
  • Dip bread, 1 slice at a time, into pumpkin mixture, turning to evenly coat both sides of bread with pumpkin mixture. Place in prepared ramekins; cover with any remaining pumpkin mixture.
  • Bake 25 to 30 min. or until centres are set and tops are golden brown. Cool slightly.
  • Top puddings with raspberries and sugar just before serving.

How to Make Pumpkin Pie Spice

For each 1 tsp. of pumpkin pie spice needed, mix 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and 1/8 tsp. each ground allspice and nutmeg.


Prepare using sliced baguette.


  • 4 servings, 1 pudding (209 g) each

Nutritional Information

Serving Size 4 servings, 1 pudding (209 g) each
Calories 240
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 75mg
Sodium 300mg
Carbohydrate 31g
Dietary fibre 2g
Sugars 14g
Protein 8g
Vitamin A 60 %DV
Vitamin C 10 %DV
Calcium 8 %DV
Iron 15 %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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