Pumpkin Bread Pudding
Published: Friday, November 20, 2020
1 loaf of brioch or challah bread, cut into ½" to 1" cubes (about 6 c.)
15 oz. can pumpkin puree
5 eggs, beaten
½ c. granulated sugar
¼ c. brown sugar
¼ c. maple syrup
1 ½ c. whole milk
1 c. heavy cream
1 Tbsp. vanilla extract
2 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. freshly grated nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
Whisk together all ingredients except bread cubes in a large bowl until combined. Add bread cubes and stir to coat well. Let sit for 20 minutes so the bread can soak up some of the liquid.
Preheat oven to 350° while the bread is soaking. Pour bread mixture into a buttered 9x13" pan, being sure to drizzle any extra pumpkin liquid over the top. Cover with foil and bake for 40 minutes. Uncover and continue to bake for another 20 minutes until a knife inserted into the center comes out clean.
Serve warm with additional maple syrup or caramel sauce drizzled on top and whipped cream or ice cream on the side. —12 servings.
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