Dessertscookingclassy4.9
Pumpkin Bread Pudding
This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- oven
- baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
ground cinnamon2 tsp
2
Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
large eggs4large egg yolks2pumpkin1 (15 oz) can
3
Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest ⏱️ 10 minutes.
4
Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (I like to lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about ⏱️ 45 - 50 minutes.
5
Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
Salted caramel sauce, (for serving (see footnotes for recipe))Sweetened whipped cream, (for serving)
6
Follow link HERE for salted caramel sauce step-by-step photos and recipe.
Salted caramel sauce, (for serving (see footnotes for recipe))
Nutrition Facts
calories
277 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
20 g
sodium Content
293 mg
protein Content
6 g
cholesterol Content
105 mg
carbohydrate Content
44 g
saturated Fat Content
3 g
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