Served warm or room temperature with maple whipped cream, this pumpkin bread pudding will have your guests raving. It's wonderful and easy.
Prep Time50 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr35 minutesmins
Servings: 15servings
Calories: 485kcal
Author: Lucy Brewer
Ingredients
Bread Pudding
2 15-oz.cans pure pumpkin puree
2cupswhole milk
2cupsheavy cream
1 ½cupsdark brown sugar, packed
8large eggs
1tablespoonvanilla extract
1tablespoonground cinnamon
1teaspoonground ginger
1teaspoonfreshly ground nutmeg
½teaspoonground allspice
½teaspoonground cloves
1teaspoonkosher salt
16cupschallah bread, for me this usually ends up being 2 loaves, cut into 1-inch cubes
Whipped cream
2cupsheavy whipping cream
¼cupmaple syrup, optional
2tablespoonsgranulated sugar, do not add if using the maple syrup
Instructions
Preheat oven to 350. Butter a 9x13 inch baking dish.
In a large, deep mixing bowl, whisk together pumpkin and all other ingredients EXCEPT bread until well blended. Gently fold in bread cubes and mix well.
Let sit for 20 minutes at room temperature. Stir bread cubes and transfer to prepared dish. (At this point, you can cover and refrigerate up to 24 hours.)
Bake 45 minutes, or until tester inserted in the center comes out clean. Allow to cool for 15 minutes. Serve warm or room temperature, drizzled generously with warm caramel sauce and topped with maple or plain whipped cream.
Notes
This is a great make-ahead recipe: just prepare the bread pudding up to the point of baking and then store in the refrigerator for up to 24 hours.