Description
Indulge in the warm, comforting flavors of this classic Pumpkin Bread Pudding. This decadent dessert features a creamy custard-like interior, infused with pumpkin puree and warm spices, baked to perfection.
Ingredients
– 1 loaf (1 lb) day-old or stale bread, cubed
– 1 (15 oz) can pumpkin puree
– 4 large eggs
– 2 cups whole milk
– 1 cup heavy cream
– 1 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. – In a large bowl, whisk together the pumpkin puree, eggs, milk, cream, sugar, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
3. – Add the cubed bread to the pumpkin mixture and gently toss to coat. Allow the bread to soak up the liquid for about 15 minutes, stirring occasionally.
4. – Transfer the bread pudding mixture to the prepared baking dish and spread it out evenly.
5. – Bake for 50-60 minutes, or until the center is set and the top is golden brown.
6. – Remove from oven and let cool for 10-15 minutes before serving.
Notes
For an extra indulgent treat, serve the pumpkin bread pudding warm with a scoop of vanilla ice cream and a drizzle of caramel or butterscotch sauce. This recipe can also be made ahead and refrigerated for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American