Ingredientes para Pumpkin Custard Bread Pudding
- Nonstick Cooking Spray
- 4 large eggs
- Half And Half
- 15 ounces (one 15-ounce can) pumpkin pie filling
- Dry Bread Cubes
- Pecans
- Caramel ice cream topping (optional)
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Cómo preparar Pumpkin Custard Bread Pudding
- Lightly coat a 3.5-4 quart slow cooker with cooking spray.
- In a large bowl, whisk together 4 large eggs and 2 cups of half-and-half.
- Stir in 15 ounces (one can) of pumpkin pie filling until well combined.
- Add 6 cups of cubed stale bread (challah, brioche, or your favorite bread) and gently stir until evenly moistened. Let sit for 5-10 minutes to allow bread to absorb moisture.
- Pour the pumpkin mixture into the prepared slow cooker.
- Cover and cook on low for 3.5-4 hours, or until a knife inserted near the center comes out clean. Turn off the slow cooker and let it stand, uncovered, for 30 minutes.
- **Alternative Oven Baking Method:** Preheat oven to 300°F (150°C). Spread bread cubes in a single layer in a greased 15x10x1-inch baking pan. Bake uncovered for 10-15 minutes, or until heated through and lightly browned.
- To serve: Spoon the bread pudding into individual dessert dishes.
- Sprinkle each serving with 1-2 tablespoons of chopped pecans or walnuts (optional).
- Drizzle with caramel ice cream topping (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
6g
Fat
12g
Carbs
14g
