Pumpkin Bread Pudding
User Reviews
4.5
327 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
20 mins
-
Total Time
1 hr 20 mins
-
Servings
8 servings
Pumpkin Bread Pudding
Report
Pumpkin bread pudding is a great fall dessert. Leftover bread combines with a pumpkin custard for a luscious way to end a meal!
Share:
Ingredients
- 1 ¼ cups milk
- ¼ cup brown sugar
- ¼ cup maple syrup
- 4 eggs
- 1 ca pumpkin 15 ounces, or just under 2 cups fresh pumpkin puree
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon grated nutmeg
- ¼ teaspoon salt
- ½ pound artisan bread loaf challah, or sourdough, cubed (7-8 cups)
- Optional for serving: Ice cream whipped cream, whiskey butter sauce, caramel sauce
Instructions
- In a large bowl, whisk together milk, brown sugar, maple syrup, eggs, pumpkin, cinnamon, ginger, cardamom, nutmeg, and salt until well blended.
- Add bread and stir carefully to combine, making sure there are no dry pieces remaining.
- Lightly coat an 8x8 square baking dish with nonstick spray. Pour the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top.
- Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.
- When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 35-40 minutes.
- Let cool slightly and serve with your favorite topping.
Genuine Reviews
User Reviews
Overall Rating
4.5
327 reviews
Excellent
Other Recipes
You'll Also Love
