Pumpkin Date Bread Pudding

How easy is this recipe and oh so good. This is the first of my pumpkin recipes this month as we are having a Pumpkin Fest for October. All recipes that are posted this month will have pumpkin in them. This should really get you in the mood for our two Autumn holidays. This bread pudding can be eaten any time of day. If you want to kick it up a notch you can top it with whip cream or even a small scoop of vanilla ice cream with a drizzle of caramel. Have at it.

Preheat oven to 350 degrees.


1 1/2 cups whole milk
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup chopped dates
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon allspice
Pinch of cloves
5 cups cubed (1 inch or so cubes) baguettes or crusty bread, or I used Challah bread.
3/4 stick butter, melted.


Whisk together pumpkin, milk, sugar, eggs, vanilla, dates, salt and spices in a bowl. The chopped dates will be sticky so make sure you separate them in the mixture so they get evenly distributed.

Toss bread cubes with melted butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.