We love a good bread pudding, and this one is creamy and not too sweet. It's full of wonderful pumpkin and fall flavors. Serve with a dollop of whipped cream for a delicious holiday dessert. I love bread pudding - and I love pumpkin. I knew combining the two would just be so yummy! I prepared it with our Thanksgiving dinner last year. And I think I will be making it again this time around!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Puddings Yield: 6 Servings
Ingredients :
- 3/4 can(s) pure solid packed pumpkin
- 1 1/2 cup(s) whole milk
- 1/2 cup(s) sugar
- 2 large eggs
- 1 - egg yolk
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) cinnamon
- ground
- 1/2 teaspoon(s) ginger
- ground
- 1/8 teaspoon(s) allspice
- ground
- 5 cup(s) Challah bread
- cubed (I like this bread best when making bread pudding. However
- if unavailable to you
- any egg bread or day-old baguette/crusty bread will do just fine.)
- 3/4 stick(s) unsalted butter
- melted
Intructions :
- Beat pumpkin
- milk
- sugar
- eggs
- yolk
- salt
- and spices.
- Toss bread cubes with butter in another bowl. Then add pumpkin mixture and toss to coat.
- Pour into an ungreased 8-inch square baking dish. Bake at 350 until custard is set
- 25 to 30 minutes.
Rated 5/5 based on 89 Reviews
Keyword : pumpkin-bread pudding-American-Puddings