Bread pudding is a classic dessert popular in many countries around the world. Google bread pudding and you’ll find a ton of different ways to make it and flavours galore. It typically contains the same pantry staples like bread, cream/milk, eggs and sugar plus whatever flavourings you are adding. I made a Pumpkin Bread Pudding that is fitting as a fall dessert. I might as well jump in on the pumpkin bandwagon since pumpkin is EVERYWHERE these days!
Pumpkin Bread Pudding
I recommend using stale bread so it will hold up better. Just leave a loaf of bread out on the counter overnight and it should be good to go in the morning for your recipe. It’s a great way to use up extra bread in your pantry.
I baked it in a springform pan so it’s easier to cut. It held its shape beautifully for the photos.
The flavour is like a pumpkin pie – creamy, smooth and full of spice! Serve with some vanilla ice cream for a lovely dessert after a meal.
What flavours of bread pudding do you love?
- 3 cups milk
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1 egg
- 2 egg whites
- 1 3/4 cup pumpkin
- 6 cups stale bread, cut into 1 inch cubes
- 1/2 cup raisins
- 1/2 cup slivered almonds
- Preheat oven to 350F. Spray a 10-inch springform pan with cooking spray. Set aside.
- In a large bowl, stir together milk, brown sugar, vanilla, cinnamon, nutmeg, egg, egg whites and pumpkin. Add in bread cubes, raisins, almonds and stir to combine. Leave mixture sit for 10 minutes.
- Pour mixture into springform pan. Bake for 1 hour. Let stand 10 minutes and release the sides of the springform pan. Serve with vanilla ice cream.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 301mgCarbohydrates: 72gFiber: 4gSugar: 42gProtein: 13g