Pumpkin Bread Pudding
This decadent Pumpkin Bread Pudding by @typhaniecooks has everything you need to get in the fall mood! 🍂🎃 Warm, cozy, and packed with pumpkin spice goodness, it’s basically autumn in dessert form.
NGREDIENTS:
- 1 pound brioche loaf
- 15-ounce can pumpkin purée
- 1.5 cups evaporated milk
- ¾ cup half-and-half
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
INSTRUCTIONS:
1. Cut the brioche loaf into 1-inch squares.
2. To a large mixing bowl, add the pumpkin, evaporated milk, half-and-half, dark brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk well until smooth.
3. Add the bread pieces to an extra-large mixing bowl, and pour the custard over them.
4. Gently toss to evenly coat the bread. Let it sit for 20 minutes. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so it soaks up the custard even better.)
5. Preheat the oven to 350˚F (180˚C). Grease a 9-inch square baking dish with nonstick cooking spray or butter. Transfer the bread pudding mixture to the greased baking dish.
6. Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired but highly recommended!
7. Enjoy!
#pumpkin #breadpudding #fallrecipes
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