Pumpkin Bread Pudding
This delicious pumpkin bread pudding is a perfect fall dessert, combining the flavors of pumpkin and spices with soft, custardy bread.
Equipment
- mixing bowl
- whisk
- baking dish
- oven
- measuring cups
- spatula
Ingredients
- 4 cup cubed day-old bread (such as challah or brioche)
- 2 cup pumpkin puree
- 2 cup whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- Butter (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, whole milk, granulated sugar, eggs, cinnamon, nutmeg, ginger, vanilla extract, and salt until well combined.
- Add the cubed bread to the pumpkin mixture, gently folding to ensure all the bread is soaked evenly. If using, fold in the raisins and chopped nuts.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
For a richer flavor, consider adding a splash of bourbon or rum to the mixture.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 6g | Fat: 10g | Sodium: 200mg