Pumpkin Gingerbread Pudding Recipe

As we enter into the holiday season, even those with the best of intentions are tempted by all of the delicious foods that surround us during this time. For some these temptations and overindulgence may mean gaining a few extra pounds in the last month of the year but for others, there may be health issues that are aggravated by the influx of rich, decadent foods.

I’m definitely guilty of gaining a few pounds during the holidays. As much as I want to keep up with my workout routine, I know that it’ll be hard to work off all of those extra calories I’ll be consuming.

My family struggles with the holiday weight gain too and my mom is a little more sensitive than the rest of us because she suffers from irritable bowel syndrome (IBS). While I haven’t been officially diagnosed, I go through periods of experiencing the symptoms and it usually coincides with changes to my regular diet. 

This year I want to be a little more cognizant of the foods I eat and while they aren’t going to be healthy, with a little effort I think I can keep tummy upsets to a minimum. 

Of all the recipes I was sent, the Pumpkin Gingerbread Pudding really caught my eye. I love pumpkin gingerbread and it’s our family tradition for breakfast on Thanksgiving morning, but this recipe sounded like it may give my pumpkin gingerbread a run for its money.

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Pumpkin Gingerbread Pudding

Course Dessert

Cuisine American

Keyword gingerbread, pudding, pumpkin

Prep Time 20 minutes

Cook Time 55 minutes

Cooling Time 20 minutes

Total Time 1 hour 15 minutes

Servings 6

Calories 280 kcal

Author Live Love Texas

Ingredients

• 2 tbsp. butter melted
• 3 1/2 cups sourdough bread cubed day-old
• 8 oz. pumpkin puree
• 5 large eggs
• 2/3 cup brown sugar firmly packed
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/2 tsp. nutmeg
• 2 cups lactose-free milk

Instructions

1. Preheat oven to 350 degrees.

2. Grease a 7 x 10-inch pan heavily with the melted butter. Distribute cubed bread into the pan, and set aside.

3. In a medium-sized mixing bowl, combine the remaining ingredients stirring in the milk last.

4. Pour pumpkin mixture over the cubed bread and allow the bread to soak up the milk mixture for about 10 minutes while the oven preheats.

5. Bake until a little puffy in the middle and golden brown around the edges, about 55 minutes.

6. Cool for 20 minutes.

Nutrition Facts

Pumpkin Gingerbread Pudding

Amount Per Serving

Calories 280 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g20%

Cholesterol 146mg49%

Sodium 219mg9%

Potassium 292mg8%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 27g30%

Protein 9g18%

Vitamin A 6515IU130%

Vitamin C 7.3mg9%

Calcium 176mg18%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.