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Pumpkin Bread Pudding

Pumpkin Bread Pudding
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Ingredients

Scale
  • 6–8 cups of day-old bread (Brioche or Challah work best), cut into 1-inch cubes
  • 1.5 cups canned pumpkin puree (not pumpkin pie filling)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans or walnuts (optional)
  • 2 tablespoons melted butter for the pan

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or a 2-quart casserole dish with melted butter or non-stick cooking spray. Place your bread cubes into a large mixing bowl.
  2. In a separate medium bowl, whisk together the eggs and brown sugar until smooth. Add the pumpkin puree, whole milk, heavy cream, pumpkin pie spice, vanilla extract, and salt. Continue whisking until the mixture is fully combined and smooth.
  3. Pour the pumpkin custard mixture over the bread cubes in the large bowl. Gently toss or press down with a spatula to ensure every piece of bread is coated. Let it sit for about 10-15 minutes so the bread can soak up the liquid. If using nuts, fold them in now.
  4. Transfer the soaked bread mixture into your prepared baking dish, spreading it out evenly. Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The pudding is done when the top is golden and the custard is set but still has a slight jiggle in the middle.
  5. Remove the dish from the oven and let it cool for at least 10 minutes before serving. This allows the custard to finish setting and makes it easier to scoop or slice.

Find it online: https://www.flavfresh.com/desserts/pumpkin-bread-pudding/