How To Make Pumpkin Bread Pudding
Make your pudding sweeter and heavier to the tummy by recreating this pudding recipe at home. All you need is pumpkin and banana bread!
Serves:
Ingredients
- ½ cuppacked light brown sugar
- ½ cupgranulated sugar
- 2tspground cinnamon
- ½ tspground nutmeg
- ½ tspground ginger
- ⅛ tspground cloves
- ¼ tspsalt
- 4largeeggs
- 2largeegg yolks
- 1 ½ cupshalf and half
- 1cupwhole milk
- 15ozpumpkin
- 1tspvanilla extract
- 16ozloaf hearty crusty french bread
- Salted caramel sauce
- ½ cuptoasted pecanschopped, for serving
- Sweetened whipped creamfor serving
Instructions
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Preheat oven to 350 degrees F. In a mixing bowl, whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
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Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin, and vanilla.
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Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
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Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish. Bake in a preheated oven until set, about 45 to 50 minutes.
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Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
Nutrition
- Calories: 2503.11kcal
- Fat: 78.67g
- Saturated Fat: 9.65g
- Trans Fat: 0.01g
- Monounsaturated Fat: 42.42g
- Polyunsaturated Fat: 22.39g
- Carbohydrates: 457.60g
- Fiber: 12.17g
- Sugar: 421.90g
- Protein: 17.97g
- Cholesterol: 102.24mg
- Sodium: 1532.77mg
- Calcium: 362.63mg
- Potassium: 1001.87mg
- Iron: 7.04mg
- Vitamin A: 220.69µg
- Vitamin C: 4.56mg
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