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Baked Pumpkin Bread Pudding

Pumpkin Bread Pudding

bakedbree
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Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 15 minutes
Course desserts
Cuisine fall baking
Calories 289 kcal

Ingredients
  

  • 1 baguette diced
  • 1 cup toasted pecans
  • 2 1/2 cups half-and-half
  • 3/4 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 5 eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tbsp crystallized ginger diced
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground allspice

Instructions
 

  • Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
  • Whisk together the half-and-half, pumpkin and sugar.
  • Add the rest of the ingredients and whisk until combined.
  • Pour the mixture over the bread and pecans.
  • Mix the custard mixture over the bread. Let this sit for 20 minutes before you bake it. Preheat your oven to 350 degrees. Give it one more mix before you put it in the oven.
  • Bake for 45 minutes or until a knife inserted in the center comes out clean.
  • Slice into wedges. I like to add a dollop of cinnamon whipped cream. Just for good measure.

Video

Nutrition

Serving: 1gCalories: 289kcalCarbohydrates: 32gProtein: 6gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 114mgSodium: 76mgFiber: 2gSugar: 28g
Keyword pumpkin bread pudding, pumpkin bread pudding recipe
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