Pumpkin Bread Pudding
Fall flavors collide in this easy and flavorful Pumpkin Bread Pudding. Perfect for breakfast or dessert this dish is a staple for pumpkin lovers.
Servings: 12 slices
- 1 16 oz loaf French bread or Texas toast (we used Texas toast for this recipe)
- 1 1/2 cup milk
- 1 1/2 cup heavy cream
- 1 15 oz can pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 5 eggs
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Preheat oven to 350.
Spray a 9"x13" baking dish with non-stick cooking spray.
Cut bread into 1"-2" squares and add to large bowl.
In another bowl whisk together your milk, cream, pumpkin, eggs, sugar, brown sugar vanilla, pumpkin pie spice, cinnamon and nutmeg until combined.
Pour over bread and stir gently to coat, let soak for about 20 minutes.
Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
Cut into pieces and serve with ice cream and caramel sauce if desired.
Calories: 329kcal | Carbohydrates: 40g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 224mg | Potassium: 143mg | Fiber: 1g | Sugar: 20g | Vitamin A: 586IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 2mg