Ingredients for Pumpkin Bread Pudding With Cinnamon Sauce
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy whipping cream
- 1/2 cup half-and-half
- 3/4 cup packed light brown sugar
- Ground Cinnamon
- Vanilla Extract
- 1/2 teaspoon salt
- French Bread
- Egg Yolks
- Milk
- Sugar
- Cornstarch
- Butter
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How to Make Pumpkin Bread Pudding With Cinnamon Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 4 large eggs, 1 (15 ounce) can pumpkin puree, 1 cup heavy whipping cream, 1/2 cup half-and-half, 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt.
- Add 6 cups cubed stale bread (challah or brioche recommended) to the pumpkin mixture. Gently stir until the bread is evenly moistened.
- Cover the bowl and refrigerate for at least 30 minutes to allow the bread to absorb the liquid.
- While the bread pudding chills, prepare the cinnamon sauce (see steps below).
- Grease a 2-quart baking dish with butter.
- Pour the bread pudding mixture into the prepared baking dish.
- Bake for 55-60 minutes, or until a knife inserted into the center comes out clean and the pudding is set.
- Let the bread pudding cool slightly before serving.
- Serve warm, topped with the warm cinnamon sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
109g
Fat
80g
Carbs
25g
