pumpkin bread pudding
The flavors of pumpkin pie in a bread pudding. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish.
prep time
25 Min
cook time
1 Hr
method
Bake
yield
8-12 serving(s)
Ingredients
- 1 cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 can (15 ounce) pumpkin puree (not pie filling)
- 3 large eggs
- 6 cups cubed bread
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 16 - pecan halves
How To Make pumpkin bread pudding
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Step 1Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
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Step 2Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
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Step 3Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
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Step 4Spoon into springform pan. Arrange pecan halves on top of pudding.
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Step 5Bake 50 to 60 minutes or until knife inserted in center comes out clean.
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Step 6Let stand 10 minutes; remove side of pan.
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Step 7Serve warm with whipped cream. Refrigerate any remaining pudding.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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