Our traditional bread pudding (Budín) is a dish that is prepared for the Holidays. Since I grow my own Caribbean pumpkins, I decided to create a newer version of our traditional bread pudding with cooked pumpkin from my garden along with other spices. Now we can have this delicious, moist and creamy Pumpkin Bread Pudding during the fall.
Stale bread is certainly one of the key ingredients in preparing bread pudding. However, I use fresh 100% whole wheat bread slices with the crust for this recipe. In addition, the Caribbean pumpkins (known as West Indiana Pumpkin) are sold whole or in wedges at the Latin Market. If unavailable, then use butternut squash or 100% pure canned pumpkin.
A Little Bit of History!
The bread pudding was invented 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.
Soaking and Shredding the Bread Slices!
Place 10 slices of 100% Whole Wheat Bread with crust in a large bowl. Pour 1½ cups of skim milk (or the milk of your preference) evenly over the bread slices.
Soak the bread slices 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!
Mixing the Dry Ingredients for the Pumpkin Bread Pudding!
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.
Preparing the Pumpkin Bread Pudding Batter!
Preheat oven to 350°F. We are ready to add the remaining ingredients to the shredded bread. Let’s start with adding the dry ingredients that we mixed earlier to the shredded bread slices.
Pour ½ cup of melted butter or margarine made with olive oil, 2 large beaten eggs, 1 teaspoon of vanilla extract, 1½ cups puréed pumpkin and ½ cup of seedless raisins.
Click on this link for Preparing and Packaging West Indian Pumpkin.
Stir until well blended and a creamy texture is formed.
Baking the Pumpkin Bread Pudding!
Grease a baking pan (11 x 7 x 1.5 inches) with soft butter, using a brush. You can use margarine made with olive oil if you prefer.
Pour the bread pudding pumpkin batter into baking dish. Spread the batter evenly with the back of a spoon.
Place in the oven for 1 hour at 350°F.
Serving the Pumpkin Bread Pudding (Budín de Calabaza)!
After 1 hour of baking, insert a food tester (or toothpick) in the center of bread pudding to check for doneness. If it comes out clean, the Pumpkin Bread Pudding is ready.
While the Pumpkin Bread Pudding is still warm, I like to spread a small amount of soft butter on top. This is optional.
Let stand for a few minutes before cutting.
Serve this delicious Pumpkin Bread Pudding (Budín de Calabaza), bursting with pumpkin flavors, with whipped cream, vanilla ice cream or plain.
Click on the button below to watch my YouTube video on How to Prepare 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.
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Pumpkin Bread Pudding
- Prep Time: 20 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 Servings 1x
Description
This Pumpkin Bread Pudding is very moist with a creamy texture, bursting in pumpkin Caribbean flavors, and made with fresh cooked pumpkins!
Ingredients
- 10 slices 100% Whole Wheat Bread
- 1½ cups skim milk (or the milk of your preference)
- 1 cup granulated sugar
- ½ teaspoon lite salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1½ cups Caribbean pumpkin (cooked and mashed)
- ½ cup seedless raisins
Instructions
- 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 greased 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.
- Spread a small amount of soft butter on top of pumpkin bread pudding. This is optional.
- Serve warm with whipped cream, vanilla ice cream or plain.
Notes
You can substitute with butternut squash or canned 100% pure pumpkin.
- Category: Desserts
- Cuisine: Puerto Rican
Keywords: Puerto Rican Pumpkin Bread Pudding
2 Comments. Leave new
I will definitely make the Puerto Rican Pumpkin Bread Pudding. Sounds delicious. I am sure I will love it. I have a question though; Can I use evaporated milk instead of skim milk? I love the flavor of this milk.
★★★★★
Hi Norma, You can use evaporated milk if you so desire. My Puerto Rican recipes are usually a healthier version of our cuisine. You can definitely change the ingredients to suit your taste. Since I grow my own pumpkins, I decided to experiment and make my own pumpkin bread pudding. It was very creamy with pumpkin flavors.