OK I know it’s only the beginning of October, but is it ever to early to start thinking about pumpkin desserts? I think not. Before you know it, Thanksgiving will be right around the corner. Sure we are used to pumpkin pie, but how about pumpkin bread pudding. I took my traditional bread pudding and added a little twist perfect for enjoying this Fall. It is so delicious straight out of the oven, but kick it up a notch by enjoying it with your favorite ice cream. I recommend salted caramel or vanilla. This recipe will definitely be a winner for you and your family! Looking for another great pumpkin based dessert idea? Check out my recipe for Pumpkin Banana Pudding Parfait
Pumpkin Bread Pudding
Prep time
Cook time
Total time
Author: Sandra
Recipe type: Dessert
Serves: 8-10
Ingredients
- 1 small loaf of day old bread (challah or Italian are my bread of choice)
- 3 tbsp of butter (melted)
- ½ cup rasisin
- 4 eggs beaten
- 1 and ¼ cup can pumpkin
- 1 cup milk
- 1 cup light cream
- ¾ cups sugar
- 1 tsp vanilla
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
Instructions
- Preheat oven to 350 degrees
- In a medium size buttered baking dish break the bread into small pieces. Next pour over the melted butter, then sprinkle on the raisins.
- Beat the eggs and salt together in a small bowl and pour it over the bread.
- In a medium pot combine the pumpkin, sugar, cinnamon, nutmeg, vanilla, milk and light cream. Cook on low heat until all ingredients are incorporated and warm into a creamy/milky consistency. Pour over the bread.
- Bake in the oven for 40 mins
