Pumpkin Bread Pudding
Pumpkin Bread Pudding – turn leftover bread into this amazing and seasonal dessert loaded with pumpkin spice and egg custard, so good!.
Servings: 6 people
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