PUMPKIN BREAD PUDDING
Use up some old bread to make a seasonal and delicious dessert with pumpkin spice and egg custard.
There are endless ways on how to use up a loaf of French bread, or even just some day-old bread, in this dish: In a custard made of cream and eggs, the bread can take on any flavor you can imagine. This time of year is all about one thing for me, and it’s pumpkin spice.
This recipe for pumpkin bread pudding is quite adaptable. I like to combine all of the wet ingredients and then pour them over the loaf of bread. To make things easier, you can combine all of the ingredients in a large bowl, then move it to a baking sheet to finish baking.
To achieve the desired result, no matter how you approach it, you must coat the bread in custard. If you think this pumpkin bread pudding is a little basic, you may always sprinkle it with powdered sugar.
A warm caramel sauce is also a good accompaniment to this dish. Enjoy yourself to the fullest!
Each serving of this recipe has only 348 calories.
- 176 g of pure pumpkin puree
- 100 g of sugar
- 120 ml of milk
- 240 ml of heavy cream
- 3 eggs
- 5 cups of cubed French bread
- 6 tablespoons of melted and unsalted butter
- 1/8 teaspoon of ground allspice
- ¼ teaspoon of salt
- 1 teaspoon of pumpkin pie spice
- Preheat oven to 350°F.
- Put nonstick spray on an 8-inch square baking pan and set it aside.
- Pour the cream, pumpkin, milk, sugar, eggs, salt, and spices into a bowl and whisk until smooth.
- Pour the bread cubes into the baking pan and toss with the butter in another bowl. Pour the pumpkin mixture over the bread in a uniform distribution. Allow the bread to sit in the mixture for 15 minutes before serving.
- Bake for 35-40 minutes to set the custard. Before serving, allow the food to come to room temperature.