Pumpkin Bread Pudding
You don't want to miss this rich, decadent Pumpkin Bread Pudding!
Servings: 4 servings
- 1/4 cup pumpkin puree
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup half-and-half (or 50% whole milk + 50% heavy cream)
- 1/2 cup whole milk
- 1 pound day old brioche or challah
In a large bowl, whisk together the pumpkin, sugar, eggs, vanilla, pumpkin pie spice, half-and-half and milk.
Trim crusts off the bread and slice into 1-inch cubes. Line the bread in a gratin dish. I used a single 1-quart dish.
Pour 3/4 of the custard over the bread. Push the bread down to make sure everything soaks with the custard. Chill for at least 30 minutes or overnight. Add the remaining custard to the gratin dish.
Preheat the oven to 300 degrees F. Place the gratin dish on a rimmed sheet pan and fill the larger dish with warm water. Cook the bread pudding until the custard sets, approximately 1 hour.
Calories: 562kcal | Carbohydrates: 69g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 246mg | Sodium: 1438mg | Potassium: 153mg | Fiber: 4g | Sugar: 31g | Vitamin A: 53.8% | Vitamin C: 1.1% | Calcium: 24.9% | Iron: 20.1%