skip to Main Content
Pumpkin Bread Pudding

Pumpkin Bread Pudding

4 c. day-old white bread, cut into cubes
4 eggs
3 egg yolks
1 ½ c. milk
1 ½ c. heavy cream
¾ c. canned pumpkin puree
1 c. sugar
¼ t. salt
1 T. rum or brandy, optional
¼ t. nutmeg
1 t. cinnamon
¼ t. ground cloves
2 T. butter, cold and cut into pieces
Cool Whip
Powdered ginger

  1. Preheat oven 350. Grease a 13x9x2” baking dish.
  2. Dry bread crumbs on a cookie sheet in oven for 10-12 minutes.
  3. Place bread cubes in baking pan.
  4. In large mixing bowl, whisk together all of the pudding ingredients except butter.
  5. Pour mixture over bread cubes. Let sit for 10-12 minutes, until bread is fully soaked.
  6. Dab butter over top.
  7. Bake 40-50 minutes. Pudding part should be set in center but not dry.
  8. Mix Cool whip with some ground ginger. Dollop some of this on the dessert.
Print Friendly, PDF & Email

This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top