Pumpkin Bread Pudding
Ingredients
The custard
-
1
cup
heavy cream
-
¾
cup
pure pumpkin puree
-
½
cup
milk
-
½
cup
sugar
-
3
pieces
eggs
-
¼
teaspoon
salt
-
1
teaspoon
pumpkin pie spice
-
⅛
teaspoon
ground allspice
The bread
-
5
cups
French bread, cubed (1-inch)
The topping
-
6
tablespoons
unsalted butter, melted
Instructions
- Preheat the oven to 350°F (176°C) and prepare an 8-inch square baking pan with nonstick spray.
- In a bowl, whisk together the cream, pumpkin, milk, sugar, eggs, salt, and spices until well combined.
- In another bowl, toss the bread cubes with melted butter and then place them in the baking pan.
- Pour the pumpkin mixture evenly over the bread, pressing gently to saturate the bread.
- Let the mixture sit for 15 minutes before baking.
- Bake for 35 to 40 minutes until the custard is set, then allow to cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
891
Total fat
33g
Total carbohydrates
124g
Total protein
26g
Sodium
1337mg
Cholesterol
159mg
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