Pumpkin Bread Pudding
Ingredients
Bread Pudding
-
1
loaf
pumpkin bread, cut into 1.5-inch cubes (~8 cups)
-
5
large
eggs
-
1.5
cups
whole milk
-
½
cup
heavy whipping cream
-
¼
cup
maple syrup
-
2
teaspoons
pumpkin pie spice
Topping
-
1
cup
chopped pecans
-
2
tablespoons
unsalted butter
-
¼
cup
maple syrup
Instructions
- Let the pumpkin bread cubes sit out on a baking sheet overnight to dry.
- Grease the bottom of a casserole dish and add the pumpkin bread cubes.
- Whisk together eggs, milk, cream, maple syrup, and pumpkin pie spice, then pour over the bread cubes.
- Press the bread down to ensure it is covered in the egg mixture, then refrigerate for at least 2 hours.
- Preheat the oven to 350ºF and prepare the topping by mixing pecans, butter, and maple syrup.
- Pour the topping over the bread pudding and bake for 60 minutes until toasted.
- Let the bread pudding rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
512
Total fat
31g
Total carbohydrates
48g
Total protein
12g
Sodium
mg
Cholesterol
mg
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