Ingrédients pour Pumpkin Bread Pudding With Dutch Honey Syrup
- Whole Wheat Bread
- 4 large eggs
- 3 cups milk
- Brown Sugar
- 1 (15 ounce) can pumpkin puree
- Pure Vanilla Extract
- Cinnamon
- Nutmeg
- Ginger
- Cardamom
- ½ cup raisins
- Walnuts
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Comment préparer Pumpkin Bread Pudding With Dutch Honey Syrup
- Preheat oven to 350°F (175°C). Grease a large (9x13 inch) casserole dish.
- In a large bowl, combine 6 cups of cubed stale (but not dry) bread (challah, white, or raisin bread works well).
- In a separate medium bowl, whisk together 4 large eggs, 3 cups milk, ¾ cup granulated sugar, 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger.
- Pour the wet ingredients over the bread cubes and gently stir to combine. Let it sit for 10-15 minutes to allow the bread to absorb the liquid. Add more milk if needed.
- Stir in ½ cup raisins and ½ cup chopped walnuts (or pecans).
- Pour the bread pudding mixture into the prepared casserole dish. Add milk if necessary to fill any gaps.
- Cover the dish with a lid or aluminum foil.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the bread pudding is baking, prepare the Dutch Honey Syrup (recipe #71143).
- Let the bread pudding cool slightly before serving. Serve warm, at room temperature, or chilled. Top generously with Dutch Honey Syrup.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
89g
Fat
13g
Carbs
9g
