A Puerto Rican pumpkin bread pudding that is very moist with a creamy texture, bursting in Caribbean pumpkin flavor and spices. Our bread pudding (Budín) is a traditional dish that is prepared for the Holidays. I decided to create a newer version of our bread pudding because we had plenty of homegrown Caribbean pumpkins. Due to the tasty results, I decided to share this new pumpkin bread pudding recipe. Furthermore, stale bread is certainly one of the key ingredients in preparing bread pudding. However, I use fresh 100% whole wheat bread slices for this recipe.
A Little Bit of History!
The bread pudding was created during the Middle Ages. Furthermore, the bread pudding is also prepared as a savory dish or sweet dessert. The milk and eggs act as a binding agent that holds the bread pudding together similar to our flan (custard).
I harvest my own Caribbean pumpkins in my backyard in the Midwest. The Caribbean pumpkins are also known as West Indian Pumpkin. Furthermore, the Taíno Indians cultivated the West Indian Pumpkins. The flesh is firm and bright orange. It has a sweet flavor similar to the butternut squash. The West Indian Pumpkin is a round or oblong squash that is popular in the Caribbean, Central and South America. In addition, the color of the skin can vary and can include green, orange and tan hues. They are also sold whole or in wedges at the Latin Markets. Click on this link for Preparing and Packaging West Indian Pumpkin.
Let’s Prepare the Bread Slices!
Place 10 slices of 100% Whole Wheat Bread in a large bowl.
Pour 1¼ cups of skim milk (or whole milk) evenly over the bread slices. Let soak for 3 minutes.
After soaking the bread slices for 3 minutes, shred the bread slices with your hands until a smooth consistency is formed.
We are done with the bread slices preparation!
Let’s Mix the Dry Ingredients!
In a smaller bowl, add 1 cup granulated sugar, ½ teaspoon salt (low sodium), 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ¼ teaspoon ground cloves.
Mix all the dry ingredients until well blended.
We are Ready to Prepare our Pumpkin Bread Pudding Mixture!
Add the dry mixture to the shredded bread slices.
Pour ½ cup of melted butter (you can use margarine made with olive oil), 2 large beaten eggs and 1 teaspoon of vanilla extract.
Now we can add the last two ingredients: 1½ cups of cooked mashed Caribbean pumpkin and ½ cup of seedless raisins.
Click on this link in Preparing and Packaging West Indian Pumpkin.
Stir until well blended and a creamy texture is formed.
We Are Ready to Bake the Puerto Rican Pumpkin Bread Pudding!
Pour the bread pudding pumpkin batter into a 11 x 7 x 1.5-inch baking dish. Spread the batter evenly with the back of a spoon. Place in the oven for 1 hour at 350°F.
After 1 hour of baking, insert a clean toothpick in the center of bread pudding to check for doneness. If the toothpick comes out clean, the Puerto Rican Pumpkin Bread Pudding is done.
Cut a slice of this delicious moist Caribbean Pumpkin Bread Pudding, bursting with pumpkin flavor! Serve this dessert warm or cold and with a cup of Puerto Rican coffee! Furthermore, you can also prepare this dessert using canned pumpkin or butternut squash.
Click on the button below to watch my YouTube video on How to Prepare Puerto Rican Pumpkin Bread Pudding (Budín de Calabaza)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
A Puerto Rican Pumpkin Bread Pudding that is very moist with a creamy texture, bursting in pumpkin Caribbean flavor and spices!
- 10 slices 100% Whole Wheat Bread
- 1¼ cups milk (whole or skim)
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup salted or unsalted butter, melted
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1½ cups Caribbean pumpkin (cooked and mashed)
- ½ cup seedless raisins
- Preheat oven to 350°F.
- Place bread slices in a large mixing bowl. Pour milk evenly over bread slices. Let soak for 3 minutes.
- Shred the bread slices with hands until a smooth consistency is formed.
- Mix all the dry ingredients into a smaller bowl.
- Add the remaining ingredients, including the dry ingredients, to the shredded bread.
- Stir until a creamy texture is formed.
- Pour pumpkin bread batter into a 11 x 7 x 1.5-inch baking dish. Spread batter evenly on top.
- Place in oven for 1 hour at 350°F.
- Insert a toothpick in the center of bread pudding for doneness. Pumpkin bread pudding is done when toothpick comes out clean.
- Serve warm or cold and with a cup of Puerto Rican coffee.
You can substitute with butternut squash or canned pumpkin.
The total nutritional value for sodium will be 291.8 mg if you prefer to use the unsalted butter for this recipe.
- Category: Desserts
- Cuisine: Puerto Rican
Keywords: Puerto Rican Pumpkin Bread Pudding