Pumpkin Bread Pudding

5 from 1 vote

Rich, comforting Pumpkin Bread Pudding is welcome on the Thanksgiving table and all throughout the fall. Warm and cozy spices, tender bread, and a hint of maple syrup make this delectable dessert an absolute keeper.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: pumpkin bread pudding

Servings: servings

Calories: 700kcal

Author: Michelle | ATM Team

Ingredients

Nonstick cooking spray
3 eggs
1 15-ounce can pumpkin
¾ cup brown sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 cups whole milk
½ cup heavy cream
4 cups stale bread, cut into ½ inch cubes (challah, brioche or other rich bread)
1 ½ cups walnuts, chopped

Instructions

Preheat an oven to 350℉. Coat the inside of an 8 x 8 baking dish with nonstick cooking spray, set aside.
Nonstick cooking spray
In a large mixing bowl, whisk together the eggs, canned pumpkin, brown sugar, and maple syrup until well-combined. Add the spices, milk and heavy cream, then whisk again. Add the cubed bread and walnuts and toss together until the bread is well-coated in the custard mixture.
3 eggs, 1 15-ounce can pumpkin, ¾ cup brown sugar, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, 2 cups whole milk, ½ cup heavy cream, 4 cups stale bread, cut into ½ inch cubes (challah, brioche or other rich bread), 1 ½ cups walnuts, chopped
Add the bread and custard mix to the baking dish, spreading it out evenly along the bottom.
Bake in the oven until a knife inserted into the center comes out clean and it is no longer wet inside. Let cool for 5 minutes, then serve with desired toppings, such as whipped cream or caramel sauce.

Nutrition