How To Make Pumpkin Bread Pudding with Pecans
Pumpkins provide a smooth texture and slightly sweet and lowkey earthy taste to this bread pudding. Apply pecans to this pumpkin bread pudding for crunch.
Serves:
Ingredients
- 8ozloaf French bread,torn into bite-sized pieces
- 2½cupswhole milk
- 2cupspumpkin puree
- 2cupswhite sugar
- 3eggs
- 1tbspvanilla extract
- 1tbsporange flavoring
- 1tsppumpkin pie spice
- 2cupspecans,chopped
- 1cupgolden raisins
- 1stickbutter,melted
Instructions
-
Preheat the oven to 350 degrees F.
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Put torn French bread into a bowl. Mix milk and pumpkin puree together in a separate bowl and pour over French bread. Let it soak until moistened for about 5 minutes.
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Mix sugar, eggs, vanilla extract, orange flavoring, and pumpkin pie spice together in a bowl.
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Pour into bread mixture and stir. Fold in pecans and raisins.
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Place butter in a 9×13-inch baking pan and put into the preheated oven, about 5 minutes.
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Remove pan from oven when butter has melted and spoon in bread mixture.
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Bake in the hot oven until pudding is firm in the middle and edges are brown and crisp, 35 to 45 minutes.
Nutrition
- Calories:Â 580.57kcal
- Fat:Â 29.11g
- Saturated Fat:Â 10.93g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 11.17g
- Polyunsaturated Fat:Â 4.72g
- Carbohydrates:Â 70.47g
- Fiber:Â 3.71g
- Sugar:Â 55.90g
- Protein:Â 13.54g
- Cholesterol:Â 84.64mg
- Sodium:Â 238.99mg
- Calcium:Â 324.19mg
- Potassium:Â 608.10mg
- Iron:Â 2.25mg
- Vitamin A: 512.15µg
- Vitamin C:Â 2.82mg
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