Marilyn's Pumpkin Bread Pudding 2
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1
By Marilyn
Marilyn's Pumpkin Bread Pudding 2
8 steps
Prep:25minCook:50min
Delicious recipe. I have edited ingredients in the following recipe to meet our family's dietary needs better.
Updated at: Thu, 17 Aug 2023 03:53:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
20
High
Nutrition per serving
Calories235.5 kcal (12%)
Total Fat8.7 g (12%)
Carbs34.3 g (13%)
Sugars18.4 g (20%)
Protein8.2 g (16%)
Sodium213.6 mg (11%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
425gpumpkin purée
or one 15 ounce, can
6eggs
large
454glight cream
or half-and-half
2 cupmilk 1%
¼ cupgranulated sugar
¼ cuplight brown sugar
or dark brown sugar, packed
¼ teaspoonsalt
1 teaspooncinnamon
½ teaspoonginger
⅛ teaspooncloves
⅛ teaspoonnutmeg
1 teaspoonspure vanilla extract
510gwhole grain bread
cut in 3/4" cubes
½ teaspoonButter Rum Extract
¼ cupstevia
Instructions
Step 1
In a large mixing bowl, combine the eggs, pumpkin, cream or half-and-half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
Step 2
Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven.
Step 3
Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
Step 4
Preheat your oven to 350°F.
OvenPreheatStep 5
When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread.
Step 6
Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes.
Step 7
Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger.
Step 8
Store, covered, in the refrigerator for up to 5 days.
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Notes
1 liked
0 disliked
Delicious
Easy
Go-to
Moist
Spicy
