Pumpkin Bread Pudding Recipe
Pumpkin Bread Pudding is a fabulous make ahead dessert for any fall or winter holiday!
Servings: 10
Cost: $10
Equipment
- 1 baking dish
Ingredients
- 1 15 ounce can pumpkin not pumpkin pie filling
- 1 3/4 cup heavy cream
- 4 large eggs
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 7 cups bread cubes cut the bread into 1 inch cubes and then measure 7 cups
- 2 tablespoons unsalted butter
- 2 tablespoons corn starch
- 2 cups eggnog
- 1 teaspoon bourbon
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, allspice, cloves and salt.
- Add the bread to bowl and toss to coat. Pour the mixture into a 11x8 inch baking dish coated with cooking spray and bake until set, approximately 35-40 minutes.
- While the bread pudding bakes, melt the butter in a small saucepan over med-low heat and whisk in the cornstarch and cook for approximately 1-2 minutes. Slowly pour in the eggnog, whisking constantly until the mixture begins to thicken. Once the mixture has thickened enough to coat the back of spoon remove from the heat and whisk in the bourbon.
- Serve the bread pudding topped with the sauce.
Nutrition
Serving: 0g | Calories: 373kcal | Carbohydrates: 36g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 158mg | Sodium: 293mg | Potassium: 290mg | Fiber: 2g | Sugar: 22g | Vitamin A: 7940IU | Vitamin C: 2.9mg | Calcium: 158mg | Iron: 1.9mg