Green lentil soup is perfectly fine, but once you start preparing it with black “beluga” lentils, you won’t want to go back. This soup has a substantial, satisfying substance and a mild, non-starchy mouthfeel thanks to the melt-in-your-mouth tenderness of these black beauties while they still maintain their structural integrity.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups cubed French bread
- 1 cup heavy cream
- 1 cup vanilla soy milk
- 3 eggs
- 1 (16 ounce) can pumpkin puree
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup raisins
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
- Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
- Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 367 mg |
| Sugars | 37 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I should have read the reviews before making this, because 1 cup of sugar in recipe, although I used 7/8ths, was too sweet for me, whereas many reduced down to 1/4 cup. I did make quite a few changes, as follows. I used roasted Butternut squash instead of pumpkin, added chopped dates and walnuts, whole milk instead of soy milk, and a squirt of molasses. I would make this again.
Wonderful. The only change I made was less sugar and no raisins. To make it easier just mix all ingredients except bread together till well combined and pour over bread cubes. Allow to sit for 30-40 min till some liquid has absorbed and then bake. Yummy. I have made this with regular milk and evap mik instead of cream and soy milk and it still comes out delicious. Thanks for the recipe!
With a few minor changes, I gave this 5 stars! I used 2 cups of whole milk and substituted Splenda for 3/4 c of brown sugar in the recipe, using only 1/4 c of brown sugar. Excellent Bread Pudding!
This was so good. And I made it during the pandemic, delivered it to a bunch of friends and they all loved it. They called it social distancing dessert party! I delivered uncooked and had them cook it so it was nice and warm for them. I’m gluten free, so it was even yummy with my GF bread. And that bread is thin and has seeds and nuts (in other words, not as good as the thick french bread I made for my friends). And we can pretend it’s not bad for you with the pumpkin and soy milk! Thanks for the recipe.
I like this recipe as my bread pudding turned out great!! I didn’t have French bread instead used ends of whole wheat bread that worked out just as well. Good recipe. Thanks for sharing.
Did a few changes as per other reviews. Not a fan of soy milk so just used half and half. Made a slightly bigger batch so I added extra pumpkin, an extra egg and extra brown sugar. So wonderful. Tastes like fall! Will definitely make this again!
Truly great! Especially with ice cream! I’d like to add some nutmeg and allspice next time to see if I can get it to a 5 star.
I was looking for a way to use some leftover pumpkin and challah bread and this fit the bill. I mixed all the ingredients together, then added to bread to ensure the pumpkin mixture saturated the bread cubes. It came out perfect.
Made it for thanksgiving and it was a big hit- did add abit of caramel sauce and served with Redi Whip.
We loved this! I did make a couple of small adjustments. Instead of French bread and raisins I used cinnamon raisin bagels and instead of heavy cream and vanilla soy milk I used vanilla yogurt mixed with milk. It had great pumpkin flavour. The texture and flavour were excellent. #AllrecipesAllstarsCanada #PumpkinCraze
Thanks for sharing this amazing bread pudding! Made it for Thanksgiving and everyone loved it. A couple of modifications: I used 2 cups of half n half instead of heavy cream and soy milk. Added about 1/2 tsp nutmeg and 1/2 tsp allspice. Note to self – use 1 loaf of Wally world’s soft French bread, tear into chunks and spread in 9 x 13 pan. Sprinkled 1/4 cup each of raisins and pecan pieces over the bread chunks before pouring the custard. Baked for 55 mins. For the caramel sauce I used 1 can of nestles sweetened condensed milk – caramel, mixed in 1/2 stick of salted butter melted, and 2 tbsp. spiced rum.
Delicious! Great recipe. I used holder raisins and baked in a 9×13 for 45 minutes
Loved it! I used 5% milk and half&half to make up the milk portion because it is all I had. I didn’t have raisins, but it still came out perfect. Loved the flavor, not over or underpowering
This recipe was really nice! I used 2% milk instead of soy, croissants instead of French bread, and semi-sweet chocolate chips instead of raisins. I also made mine in one pan, not ramekins. I live in high altitude so I started with a lower temp (250) then cranked it up at the end to 300 to brown. It goes great with vanilla ice cream and drizzled caramel sauce. Very tasty!
I used whole milk instead of soy milk, and milk chocolate chips not raisins, and added icing on top after it was baked. Icing was made with vanilla, confectioners sugar and milk. I cooked it in a 9 by 13″ glass dish for one hour. When I made it and put it into the fridge I was worried it was too mushy, but it came out perfect. Delicious and it was very easy to make. I used one day old French bread.
I’ve always loved bread pudding and this is the bomb! I used a rockhard loaf of Ciabatta bread and in place of the cream and soy which I didn’t have, used 1% milk. I melted a tablespoon and a half of butter and drizzled over the bread to make things richer. This came out wonderful! I think I’ll be purposely allowing bread to go stale around here thanks to this recipe!
Loved the pumpkin bread pudding. I added pecans and made an orange glaze on top. It was fabulous.
Great base recipe, easily adapted to what’s on hand or preferred. We used two cups of whole milk for the liquid, freshly cooked jack-o-lantern for the pumpkin, and 100% whole wheat for the bread. It tasted like the feeling of a warm, fuzzy blanket wrapped around us on a chilly night. Pure comfort.
Loved this recipe!! Took a few of the suggestions and made it my own…..threw some blueberries on top at the request of my kids ?? Mmmmm! !
This was very good. The only changes I made was to leave out the raisins and I baked it in a 7×11 pan for 45 minutes. Pumpkin is a favorite of mine and will make again.
Watch out for the ingredient amounts if adjusting the serving size. For some reason, the original recipe for 8 servings requires 6 cups of cubed bread, but knock it up to 10 servings and suddenly it wants only 2 1/2 cups of bread??