Pumpkin Bread Pudding Recipe
This recipe is super tasty and will probably become a family favorite! You can prepare it a day ahead and keep it in the fridge, then bake it the next day. Just make sure to serve it warm for the best flavor.
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Calories: 296kcal
Servings: 12
Equipment
- Whisk
- Measuring Cups
- Bread knife
- Rubber spatula
- Aluminum foil
- Cooling Rack
- Oven Mitts
Ingredients
- 1/2 cup 110g packed light brown sugar
- 1/2 cup 105g granulated sugar
- 2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 1/2 tsp ground ginger
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 15 oz can pumpkin
- 1 tsp vanilla extract
- 2 large egg yolks
- 1/2 tsp ground nutmeg
- 1 16 oz loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce for serving (see footnotes for recipe)
- 1/2 cup toasted pecans chopped, for serving
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9x13-inch baking dish.
- In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Add the eggs, egg yolks, half-and-half, milk, pumpkin puree, and vanilla. Whisk until smooth.
- Place the bread cubes in a large bowl. Pour the pumpkin mixture over the bread and gently toss to coat. Let it sit for 10 minutes.
- Spoon the mixture into the prepared baking dish, pressing the bread cubes down lightly to even them out.
- Bake for 45–50 minutes or until the pudding is set and golden on top.
- Let it cool slightly before serving. Enjoy!
Nutrition
Calories: 296kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 129mg | Sodium: 202mg | Potassium: 207mg | Fiber: 1.5g | Sugar: 20g | Calcium: 103mg | Iron: 1.7mg