Pumpkin Spice Bread Pudding

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Pumpkin Spice Bread Pudding
Prep Time
15 min
Cook Time
30 min
Yield
6 servings
Recipe by: Terminatetor Family Kitchen

Use your leftover pumpkin pie to create this delicious recipe!

Ingredients

  • 1 cup heavy cream
  • 3/4 cup canned pumpkin
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 Eggland’s Best Eggs (large)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch of ground cloves
  • 5 cups cubed (1-inch) brioche or any day old bread
  • 3/4 stick unsalted butter, melted

Nutrition

Serving Size
1
Calories
336
Fat
24 g
  Saturated Fat
14 .5 g
Cholesterol
140 mg
Sodium
120.5 mg
Carbohydrates
27 g
Dietary Fiber
1 g
Protein
5 g
Preparation

Preheat oven to 350°F

In a medium bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt and spices. Set aside.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat.

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

 

Filed Under: Breakfast and Brunch, Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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