Pumpkin Bread Pudding
There's nothing better on a chilly autumn morning than this rich, pumpkin flavored bread pudding!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large loaf french bread ($1.49)
- 1/4 cup raisins ($0.56)
- 15 oz can pumpkin puree ($1.29)
- 1 cup packed brown sugar ($0.34)
- 2 lg. eggs ($0.24)
- 1 1/2 tsp pumpkin pie spice ($0.15)
- 1 1/2 tsp cinnamon ($0.15)
- 1 1/2 tsp vanilla ($0.42)
- 2 cups milk ($0.49)
Instructions
- 1
Cut a day old loaf of french bread into one-inch chunks. Place the chunks in a large glass casserole dish that has been coated in non-stick spray. Sprinkle with raisins.
- 2
In a bowl combine the pumpkin puree, eggs, brown sugar, cinnamon, pumpkin pie spice and vanilla. Stir until evenly combined. Whisk in the milk.
- 3
Pour the pumpkin/milk mix over the bread cubes and give it a gentle stir to coat the cubes. Preheat the oven to 350 degrees. Let the bread cubes soak in the pumpkin mix as the oven heats.
- 4
Bake the bread pudding for 40-45 minutes or until the center has set (poke with a toothpick, it should come out clean). Serve with maple syrup, whipped cream, vanilla yogurt or caramel sauce.