pumpkin bread pudding

This Pumpkin Bread Pudding is the perfect combination of warm bread, creamy caramel sauce and pumpkin!

Pumpkin Bread Pudding with Caramel Sauce

light cream (or half and half)

eggs

pumpkin puree ((not pumpkin pie filling))

brown sugar

pumpkin pie spice

cinnamon

vanilla extract

cinnamon raisin bread

pecans (chopped)

butter

heavy cream

Set bread cubes out for a few hours or place in the oven for about 5-10 minutes while it is preheating to allow them to dry out slightly.

Preheat oven to 350°F.

In a large bowl, combine all bread pudding ingredients except bread and mix well. Gently stir in bread cubes. Pour mixture into a 9x13 baking dish and let sit for 15 minutes. Bake 40 minutes.

Bread Pudding

Bring brown sugar and butter to a boil over medium heat and let boil 1 minute. Remove from heat and whisk in heavy cream. Allow to cool slightly.

Pour caramel sauce over bread pudding and serve warm.

Caramel sauce:

Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty.

Pumpkin Bread Pudding

bread

pumpkin puree (fresh

cornstarch

dark brown sugar (packed)

nutmeg

ginger

salt

plain nondairy milk

dark rum (optional)

crystallized ginger (finely chopped)

Nondairy ice cream and/or Caramel Sauce

Preheat the oven to 350º F. and lightly grease an 8 x 8-inch baking dish.

Cut the bread into 1-inch cubes and set aside.

Whisk together the pumpkin puree, cornstarch, sugar, spices, and salt in a large bowl.

Once smooth and thoroughly combined, add in the nondairy milk and optional rum, and stir until the mixture is homogeneous.

Toss in the bread cubes and crystallized ginger, and use a wide spatula to gently stir everything together.

Pour the mixture into the prepared pan and smooth it evenly across the bottom. Bake for 45 to 50 minutes. The edges should appear set, but the interior will remain quite soft and moist. Good bread pudding should be very moist, so be careful not to over bake it!

Let cool for about 15 minutes before serving. You can either take the time to make nice, neat slices like, or just grab a large spoon and scoop it out onto plates. Serve warm with ice cream, Caramel Sauce, or both.

It is perfect for breakfast, dessert and to use up leftover pumpkin pure

Slow Cooker Pumpkin Bread Pudding

day old French loaf (was 6 cups or 300 g)

pecans

oz pumpkin puree

heavy cream (double cream)

tsp pumpkin pie spice

vanilla essence

Lightly spray the inside of your 4 quart crockpot with cooking spray or lightly oil it

Add the cubed bread followed by the pecans.

In a bowl, mix together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice and vanilla essence until combined.

Pour the egg mixture over the bread and mix using a spatula till the bread is well coated.

Press the bread mix down to flatten it a bit and then cover the slow-cooker and cook on low for 3-4 hrs or until a skewer inserted in comes out clean.

Top 3 pumpkin bread pudding recipes from across the web

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Pumpkin Bread Pudding with Caramel ...

Pumpkin Bread Pudding

Slow Cooker Pumpkin Bread Pudding

Top 3 pumpkin bread pudding recipes from across the web

The most viewed pumpkin bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bread Pudding with Caramel ...

Pumpkin Bread Pudding

Slow Cooker Pumpkin Bread Pudding

The most viewed pumpkin bread pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine