Pumpkin Bread Pudding
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 44.37 ml unsalted butter, softened
- 5 eggs
- 473.18 ml pumpkin puree
- 709.77 ml half-and-half
- 118.29 ml dark brown sugar
- 236.59 ml sugar
- 44.37 ml vanilla extract
- 1 vanilla bean, scraped
- 9.85 ml ground cinnamon
- 4.92 ml allspice
- 1 loaf day-old cinnamon-raisin bread or 1 loaf brioche bread
directions
- Preheat oven to 325°F.
- Butter sides and bottom of 8 eight ounce ramekins or souffle dishes, approximately 2 inches high and 5 inches in diameter.
- To prepare custard, whisk together in a bowl the eggs, pumpkin, half-and-half, sugars, vanilla and spices.
- Pour through a strainer and set aside.
- Remove crust from bread cut into eight 3-inch squares 1/2 inch thick.
- Cut the remaining bread into 3/4-inch cubes (you'll need 4 cups of cubed bread).
- Place one of the 3-inch squares of bread in the bottom of each of the buttered ramekins.
- Top with 1/2 cup of the cubes of bread and then pour in six ounces of the the custard.
- Let sit for 30 minutes so the bread has a chance to absorb the custard, then top off with a little more custard.
- Place the ramekins in a shallow pan with water and bake in the oven for 40 to 45 minutes.
- Let the pudding cool at room temperature.
- Serve while still warm.
- To serve unmold the ramekins and place on a plate with the top side up.
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Reviews
RECIPE SUBMITTED BY
BeckyF
Las Vegas, Nevada
My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.