Ingredients for Pumpkin Bread Pudding
- Unsalted Butter
- 4 large eggs
- Pumpkin Puree
- Half And Half
- Dark Brown Sugar
- Sugar
- Vanilla Extract
- Vanilla Bean
- Ground Cinnamon
- Allspice
- Cinnamon Raisin Bread
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How to Make Pumpkin Bread Pudding
- Preheat oven to 325°F (160°C).
- Butter the sides and bottom of 8 (8-ounce) ramekins or soufflé dishes (approximately 2 inches high and 5 inches in diameter).
- In a large bowl, whisk together the eggs, pumpkin puree, half-and-half, sugars, vanilla extract, and spices until well combined.
- Pour the custard mixture through a fine-mesh sieve into a separate bowl to remove any lumps. Set aside.
- Remove the crusts from 8 slices of bread. Cut each slice into a 3-inch square (1/2 inch thick).
- Cut the remaining bread into 3/4-inch cubes.
- Place one 3-inch bread square in the bottom of each ramekin.
- Top each square with 1/2 cup of the cubed bread.
- Pour 6 ounces of the custard mixture over the bread in each ramekin.
- Let the ramekins sit for 30 minutes to allow the bread to absorb the custard. Then, top off with a little more custard.
- Place the ramekins in a shallow baking pan. Carefully pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a bain-marie for even baking).
- Bake for 40-45 minutes, or until the pudding is set and lightly golden brown.
- Remove from oven and let cool to room temperature.
- To serve, carefully unmold the ramekins and place on plates, top-side up. Serve warm, topped with eggnog ice cream or your favorite ice cream.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
158g
Fat
51g
Carbs
15g
