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Pumpkin Bread Pudding
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4.80 from 5 votes

Pumpkin Bread Pudding

Pumpkin Bread Pudding – turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good!.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Baking Recipes
Keyword: Pumpkin Bread Pudding
Servings: 6 people
Author: Bee Yinn Low

Ingredients

  • 1 cup heavy cream
  • 3/4 cup pure pumpkin puree
  • 1/2 cup milk
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground allspice
  • 5 cups (1-inch/ 2.5cm) French bread cubed
  • 6 tablespoons unsalted butter melted

Instructions

  • Preheat the oven to 350°F (176°C). Coat an 8-inch (20 cm) square baking pan with nonstick spray and set aside.
  • In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices until well combined.
  • Toss the bread cubes with butter in another bowl, then pour them into the baking pan. Pour the pumpkin mixture evenly over the bread, pressing it gently into the mixture. Allow it to sit for 15 minutes.
  • Bake until the custard sets, about 35 to 40 minutes. Allow to cool before serving.

Notes

For added crunch, add your favorite chopped nuts. Walnuts work well with pumpkin.

Nutrition

Serving: 6people | Calories: 891kcal | Carbohydrates: 124g | Protein: 26g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 159mg | Sodium: 1337mg | Potassium: 399mg | Fiber: 5g | Sugar: 29g | Vitamin A: 5852IU | Vitamin C: 2mg | Calcium: 180mg | Iron: 9mg