Pumpkin Bread Pudding
Ingredients
- 3 cups whole milk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 can pure pumpkin puree
- 1 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound day-old crusty bread such as baguette or ciabatta
- 1/2 cup raisins
- 1/2 cup chopped pecans
Instructions
- 1
Gather the ingredients. Preheat oven to 350 F. Grease the bottom and sides of a 9x13 in baking pan.
- 2
Whisk together the milk, eggs, and vanilla extract in a large bowl.
- 3
Add the pumpkin puree and stir to combine.
- 4
Mix in the brown sugar, cinnamon and nutmeg.
- 5
Add the bread cubes, raisins, and chopped pecans.
- 6
Toss gently to completely coat and submerge the bread cubes. Let the mixture stand for 10 minutes.
10 min - 7
Spoon the mixture into the prepared pan. Bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
50 min - 8
Let stand 10 minutes before cutting into squares to serve.
10 min - 9
Serve each square with a drizzle of prepared caramel sauce. Top with a dollop of whipped cream. Garnish with additional chopped pecans and a sprinkle of ground nutmeg, as desired.
- 10
Enjoy! Refrigerate any remaining bread pudding within two hours of removal from oven.
Nutrition
Per serving (based on 1 servings)
