Pumpkin Bread Pudding Recipe
Serves 645 mins prep55 mins cook
To me, this Maple Pumpkin Bread Pudding recipe is the dictionary definition of a scrumptious fall breakfast. Whether you want to treat your family over the weekend or you have leftover pumpkin puree from making pie, this pumpkin bread pudding is a treat. Made with challah bread and sweetened with maple syrup, it is easy and quick to put together and oh so delicious.
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What you need
Instructions
Whisk wet ingredients: 2 In a large mixing bowl, whisk together pumpkin puree, whole milk, heavy cream, eggs, maple syrup, cinnamon, nutmeg, allspice, kosher salt and vanilla extract. Add in the mix ins and bread: 5 Add in the cubed Challah bread, pecans, and raisins in the bowl. 6 Give it a gentle toss. Cover with stretch film and let it soak for 30 minutes. Preheat the oven: 9 Ten minutes before the soaking time ends, pre-heat the oven to 325 °F. Spray a 9X13 inch baking dish with oil. Bake: 12 Transfer the challah pumpkin mixture into the prepared baking dish. Spread it evenly using the back of a spatula. 13 Sprinkle with a few tablespoons of pecans, if using. 14 Bake for 50 to 55 minutes. Let it cool for 15 minutes and serve while it is still warm (preferably with ice cream on top).View original recipe