Pumpkin Bread Pudding
Pumpkin Bread Pudding made from crusty French Bread and layered with pumpkin custard is the perfect Fall dessert. It's served with caramel sauce for a luscious treat.
Servings: 12
Calories: 263kcal
Ingredients
- 1/2 cup Brown Sugar packed
- 1/2 cup Granulated Sugar
- 5 Large Eggs beaten
- 1 1/2 Tablespoons Pumpkin Pie Spice
- 1/4 teaspoon Salt
- 1 1/2 cups Half and Half
- 1 cup Milk
- 1 can Pumpkin Puree 15 oz
- 1 teaspoon Vanilla Extract
- 1 Loaf Crusty French Bread 16 ounces
- Caramel Sauce for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with a non-stick cooking spray.
- In a mixing bowl, whisk together the brown sugar, granulated sugar, pumpkin pie spice and salt.
- The whisk in the beaten eggs. Stir in the half and half, milk, pumpkin puree and vanilla extract.
- Dice the bread into 1 inch pieces and place them in a large mixing bowl.
- Pour the pumpkin mixture over the bread pieces and gently toss them to coat the bread in the pumpkin mixture. Let the mixture sit for 10 minutes for the bread to soak up the mixture.
- Pour the mixture into the prepared baking dish. Spread it out to be as evenly as possible.
- Cover the pan with foil and bake for 40 minutes. Uncover and bake for an additional 10-15 minutes until the top is browned and the bread pudding is set.
- Serve with the caramel sauce drizzled on top and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.
Nutrition
Calories: 263kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 333mg | Potassium: 231mg | Fiber: 2g | Sugar: 23g | Vitamin A: 5756IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg
