Pumpkin Bread Pudding
Servings: 12
Calories: 715kcal
Pumpkin bread pudding is a fantastic Holiday dessert that combines the flavors of pumpkin pie and bread pudding in one delicious bite.
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Ingredients
- 6 cups Challah bread cut into cubes
- 2 cups half and half cream
- 3 large eggs
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 1 can (15oz) pumpkin puree
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla
Brown Sugar Sauce
- 1 ¼ cups brown sugar packed
- ½ cup butter
- ½ cup heavy cream
Instructions
- Grease a bundt pan or 9x9 square pan with butter. Heat the oven to 350º F.
- Using a large bowl toss together the cubed bread and half and half cream. Set aside.
- Combine together the pumpkin, eggs, white and brown sugar, melted butter, spices and vanilla.
- Pour the pumpkin mixture over the soaked bread and fold together until combined.
- Pour the mixture into the prepared baking dish.
- Bake 45-60 minutes.
- Let sit for 15 minutes. Serve warm with the Brown Sugar Sauce.
Brown Sugar Sauce
- In a medium pot melt the butter and brown sugar over medium heat. Stir constantly.
- Bring to a slow boil, continue to cook for 5 minutes.
- Remove pot from heat and whisk the cream into the sugar mix a bit at a time. Whisk until smooth.
- Serve warm over bread pudding.
Notes
recipe adapted from Diana Rattray of Southern Food
Nutrition
Calories: 715kcal | Carbohydrates: 104g | Protein: 15g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 588mg | Potassium: 269mg | Fiber: 3g | Sugar: 49g | Vitamin A: 943IU | Vitamin C: 0.4mg | Calcium: 201mg | Iron: 4mg