There is no other bread pudding that is as comforting as the pumpkin bread pudding for the chilly autumn evening. This warm bread pudding is fragrant and filled with flavors of spices.
Though pumpkin is often associated with the fall season, it can be used to create a delicious bread pudding year-round. This particular recipe calls for cinnamon, nutmeg, and cloves to be added to the bread pudding, giving it a warm and inviting flavor.
Whether you enjoy it as a dessert or a breakfast treat, this Pumpkin Bread Pudding is sure to delight.
• 1 egg
• 1 ½ cup whole milk
• 3 egg yolks
• 2/3 cup sugar
• ¾ cup canned pumpkin puree
• 1 tsp vanilla extract
• 1/8 tsp salt
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 ½ cup white bread cubed
• ½ cup pecans toasted and chopped
• 2 tbsp brown sugar
Prep time:15 minutes
Cook time:40 minutes
1.Preheat the oven to 350 degrees F. Lightly grease 6 large custard cups or an 8 ½ x 11 inch pan
2.Add the egg yolks and eggs in a bowl and whisk. To this mix in pumpkin puree, milk, sugar, vanilla extract, salt, cinnamon, cloves and nutmeg. Whisk to smooth. To this add the bread cubes and toss gently to moisten. Set it aside for 15 minutes
3.Pour the batter evenly to the cups; sprinkle toasted pecans and brown sugar over each portion. Arrange the custard cups or pan in a shallow baking pan. Pour the hot water into the pan to halfway up the sides
4.Bake in the oven for about 40 minutes. Transfer to a cooling rack for 10 minutes