Pumpkin Bread Pudding Recipe

Name: Pumpkin Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole milk; 1 cup solid pack pumpkin; 1/2 cup brown sugar; 2 eggs; 1 egg yolks; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon clove; 2 tablespoons coconut oil; 1 teaspoon pure vanilla extract; 4 cups baguette diced into 1 inch cubes; cooking spray; maple syrup optional.

Servings: persons

1 1/2 cups whole milk
1 cup solid pack pumpkin
1/2 cup brown sugar
2 eggs
1 egg yolks
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
4 cups baguette diced into 1 inch cubes
cooking spray
maple syrup optional.

1
Preheat the oven to 350F.
2
Grease a 8-inch square baking dish with cooking spray.
3
Dice the baguette into one 1-inch pieces.
4
Pour the whole milk, canned pumpkin, brown sugar, eggs, egg yolk, spices, coconut oil and vanilla extract into a blender container. Blend on high until smooth.
5
Scatter the baguette pieces over the baking dish. Pour the pumpkin mixture over the bread until all of the bread is covered in pumpkin.
6
Insert the baking dish into the oven, and bake for 30-40 minutes until a toothpick comes out clean when inserted into the pudding.
7
Serve with a drizzle of maple syrup.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups whole milk, 1 cup solid pack pumpkin, 1/2 cup brown sugar, 2 eggs, and more.

Yes, Pumpkin Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bread Pudding

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