Pumpkin Bread Pudding
User Reviews
4.9
54 reviews
Excellent
Pumpkin Bread Pudding
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This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
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Ingredients
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 (15 oz) Can Pumpkin
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted Caramel Sauce, for serving (see footnotes for recipe)
- 1/2 cup toasted pecans, chopped, for serving
- Sweetened whipped cream, for serving
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
- Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
- Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
- Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
- Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
- Follow link HERE for salted caramel sauce step-by-step photos and recipe.
Notes
- Toppings not included in nutritional information.
Genuine Reviews
User Reviews
Overall Rating
4.9
54 reviews
Excellent
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