Kick fall off with this delightful Pumpkin Bread Pudding. Decadent custard flavor with the addition of spiced pumpkin makes this dish irresistible. Perfect for breakfast, dessert, or even brunch.
Ingredients
- 16 oz. French bread such as Texas Toast or thickly sliced bread
- 15 oz. pumpkin purée (1 can)
- 1 ½ cups half and half
- ½ cup whole milk
- ½ cup brown sugar packed
- ½ cup white granulated sugar
- 5 Eggs
- 3 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- Salt pinch
To finish:
- ⅓ cup caramel sauce
Optional Garnishes:
- Chopped pecans whipped cream, extra caramel sauce, chopped walnuts, custard.
Instructions
- Preheat the oven to 350 F / 175 C. Grease the cake pan with non-stick oil spray or some butter. Set aside.
- Add the pumpkin purée, half and half, milk, pumpkin pie spice, salt, eggs, both sugars, and vanilla in an extra large mixing bowl. Whisk until fully combined.
- Dice the bread into large chunks (about 1-inch by 1-inch is the size I go for, but eyeballing it is just fine).
- Add the bread chunks to the bowl with the other mixed ingredients, make sure they’re nice and coated, then let them soak for about 10 minutes.
- Gently place the mixture in your prepared pan, making sure that it’s an even layer, and bake for 40-45 minutes or until firm and not soggy.
- Remove from the oven and let rest for about 10 minutes before drizzling generously with caramel sauce.
- Serve with ice cream, cream or custard on the side.
Notes
- Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Freeze individual portions in an airtight container for up to 2-3 months. Reheat in the oven when ready to enjoy.
- To reheat bread pudding, simply pop individual servings in the microwave for about 30 seconds to 1 minute until warm. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Nutrition label below is based on 10 servings but you could stretch it out, especially if served with ice cream.
Nutrition
Calories: 325kcal | Carbohydrates: 55g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 362mg | Potassium: 262mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6893IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 3mg
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