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

Moderate

Glycemic Load

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

454glight cream

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.

Step 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.

View on King Arthur Baking

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