Pumpkin Bread Pudding Recipe
User Reviews
4.8
15 reviews
Excellent
Pumpkin Bread Pudding Recipe
Report
To me, this Maple Pumpkin Bread Pudding recipe is the dictionary definition of a scrumptious fall breakfast. Whether you want to treat your family over the weekend or you have leftover pumpkin puree from making pie, this pumpkin bread pudding is a treat. Made with challah bread and sweetened with maple syrup, it is easy and quick to put together and oh so delicious.
Share:
Ingredients
- 2 15 oz. cans Pumpkin Purée – no sugar added
- 1 cup whole milk
- 2/3 cup heavy cream
- 4 large eggs
- 1 cup maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon all spice (or pumpkin spice)
- 1/8 tsp kosher salt
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon butter – room temperature
- 1 challah 10 cups of Challah bread – cut in to small chunks
- 1/2 cup pecans chopped
- 1/2 cup raisins
Add to Shopping List
Instructions
Whisk wet ingredients:
- In a large mixing bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract.
Add in the mix ins and bread:
- Add in the cubed Challah bread, pecans, and raisins in the bowl.
- Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes.
Preheat the oven:
- Ten minutes before the soaking time ends, pre-heat the oven to 325 °F. Spray a 9X13 inch baking dish with oil.
Bake:
- Transfer the challah pumpkin mixture into the prepared baking dish. Spread it evenly using the back of a spatula.
- Sprinkle with a few tablespoons of pecans, if using.
- Bake for 50 to 55 minutes. Let it cool for 15 minutes and serve while it is still warm (preferably with ice cream on top).
Notes
- Use your favorite type of bread. Jewish Braided Bread and Brioche bread are soft, pillowy enriched bread that makes for a tender, bouncy pudding. If using day-old stale bread, French baguette, savory country, or crusty artisan bread, I recommend adding an additional ⅓ cup milk or cream to the pumpkin custard.
- Use fresh or canned pumpkin puree. Both work beautifully. Two cans equals approximately 3 ⅔ cups puree.
- Do not use canned Pumpkin Pie Filling. This is sweetened with sugar and additional spices.
- Push down the bread gently into the custard. If the custard doesn’t fully cover the bread cubes, give it a gentle nudge occasionally during the 30-minute soaking time.
- Allow the bread pudding to sit for 30 minutes before baking. This allows the bread to soak up all those rich, custardy flavors.
- Allow it to rest once baked. The bread further soaks up even more of the mixture.
- The center will spring back to the touch when it’s ready. This ensures the eggs are fully cooked through.
- To store: Leftovers will keep for up to 2 days in the fridge. Cover with plastic wrap and keep it in the same baking dish you made it in. Or, cut into individual portions and place in an airtight container with squares of parchment between each piece.
Nutrition Information
Show Details
Calories
418kcal
(21%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Cholesterol
150mg
(50%)
Sodium
100mg
(4%)
Potassium
368mg
(11%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
748IU
(15%)
Vitamin C
1mg
(1%)
Calcium
152mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 150mg | 50% |
| Sodium | 100mg | 4% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
