Pumpkin Bread Pudding
Pumpkin bread pudding is a crowd-pleasing autumnal dessert or brunch dish with bread cubes that are soaked in a Fall-spiced custard mixture then baked to golden perfection!
Servings: 8
Equipment
Ingredients
- 5 large eggs
- 1 ½ cups (355 ml) heavy cream
- 1 cup (237 ml) whole milk
- 15 ounce (425 g) can pumpkin puree
- ½ cup (110 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 8 cups (1893 g) cubed bread (sourdough, french bread, etc)
- 1 ¼ cup (152 g) raisins or dried cranberries
Instructions
- Add eggs to a large mixing bowl and whisk well. Add in heavy cream, milk, pumpkin, brown sugar, sugar, vanilla, pumpkin spice and cinnamon and whisk until smooth.5 large eggs, 1 1/2 cups heavy cream, 1 cup whole milk, 15 ounce can pumpkin puree, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 teaspoons vanilla extract, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
- Add in the cubed bread and toss until the bread is completely coated in liquid – there shouldn’t be any dry spots. Fold in the raisins. Cover and let sit at room temperature for 30 minutes to absorb the liquid.8 cups cubed bread, 1 1/4 cup raisins or dried cranberries
- Preheat oven to 350 °F (177 °C) and grease a 9x13” baking dish.
- Pour the bread pudding mixture into the prepared baking dish and spread evenly. Bake for 40 minutes, until set and lightly browned.
- Serve bread pudding warm with salted caramel sauce.
Nutrition
Serving: 1 serving (300 grams) | Calories: 1048 kcal | Carbohydrates: 164 g | Protein: 32 g | Fat: 31 g | Saturated Fat: 13 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 156 mg | Sodium: 1195 mg | Potassium: 780 mg | Fiber: 13 g | Sugar: 44 g
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