Pumpkin Pecan Bread Pudding
User Reviews
5
4 reviews
Excellent
Pumpkin Pecan Bread Pudding
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Pumpkin Pecan Bread Pudding is perfect for both dessert and breakfast. It's served with a coconut maple cream and is jam-packed with fall flavors! This recipe has a 3 hour chilling time.
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Ingredients
Pumpkin Pecan Bread Pudding
- 1 brioche cut into one-inch pieces
- 1 3/4 cup pumpkin puree
- 2 egg
- 3/4 cup milk
- 1/2 cup condensed milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup pecans chopped
Coconut Maple Cream:
- 3 tbsp coconut cream cold
- 3 tbsp maple syrup
Instructions
- Place brioche pieces in a deep oven safe dish (I used a deep pie dish)
- In another bowl, mix pumpkin puree, eggs, milk, condensed milk and pumpkin pie spice. Pour the mixture over brioche pieces.
- Top with pecans, cover and chill in the fridge for at least 2 hours (can be overnight)
- Preheat the oven to 350F. Take the bread pudding out of the fridge and place it on the counter.
- Once the oven is heated, bake the bread pudding in the oven for 30 to 35 minutes.
- Top with coconut maple cream and serve warm.
Coconut Maple Cream:
- Mix coconut cream and maple syrup in a small bowl until incorporated.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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