Pumpkin Bread Pudding

Pumpkin Bread Pudding

from stetted.com
Desserts
85 min
8 servings
209 kcal / serving

Make this easy pumpkin bread pudding for a great fall dessert. The recipe is easily doubled to serve a crowd.

Ingredients

  • 15 ouncescanned pumpkin puree (about 1 3/4 cups)
  • 1 ¼ cupsmilk
  • ¼ cupbrown sugar
  • ¼ cupmaple syrup
  • 4 largeeggs
  • 1 teaspoonground cinnamon
  • ½ teaspoonground ginger
  • ½ teaspoonground cardamom
  • ¼ teaspoonground nutmeg
  • ¼ teaspoonfine sea salt
  • 8 ounceschallah bread (cubed)
  • whipped cream (optional)
  • caramel sauce (optional)

Directions

  1. 1

    In a large bowl, whisk together pumpkin, milk, brown sugar, maple syrup, cinnamon, ginger, cardamom, nutmeg, and salt until well blended. Whisk in eggs until smooth.

  2. 2

    Add cubed bread and stir carefully to combine, making sure there are no dry pieces remaining.

  3. 3

    Lightly coat an 8x8 square or 11x7 baking dish with nonstick spray or melted butter. Scoop the bread into the dish, arranging evenly in the pan. Pour any leftover custard over the top. Press down gently to ensure all of the bread is covered.

  4. 4

    Cover with plastic wrap and let sit at room temperature for 30 minutes, or in the refrigerator overnight.

  5. 5

    When ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 35-40 minutes.

  6. 6

    Let cool for 10-15 minutes (it will deflate slightly) and serve with whipped cream, caramel sauce, or your favorite toppings.