Maple Pumpkin Bread Pudding
Servings: 10
Ingredients
- 1 loaf bread day old (I love to use leftover Challah bread)
- 4 eggs
- 1 ¾ c heavy cream
- 1 ⅓ c solid packed pumpkin canned (not pumpkin pie mix)
- ¾ c maple syrup
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pinch salt
- 1 ½ teaspoon vanilla extract
- ⅓ c pecans finely chopped
For Serving (optional)
- vanilla ice cream or whipped cream
Instructions
- To begin, line a 12 inch cast iron skillet with parchment paper. Set it aside for now.
- Cut or tear the bread into pieces that are about 1 1/2 inch or so in size. Place them in the prepared baking dish.
- In your mixing bowl, briefly beat the eggs with a whisk.
- Add in the heavy cream, pumpkin, maple syrup, spices, salt and vanilla extract. Whisk them all together.
- Pour the mixture all over the top of the bread. Allow this to sit for 30-40 minutes, so that the liquid can soak into the bread. If you like, you can periodically, gently press down on the bread with the back of a spatula, to help it soak it in like a sponge.
- Heat your oven to 350°(F).
- Sprinkle the top of the bread pudding with chopped pecans.
- Bake for 45-50 minutes or until a wooden pick inserted in the center comes out clean.
- Half way through, you may need to cover it with some foil to prevent it from browning too much.
- Allow the bread pudding to cool for 5 minutes, then serve with vanilla ice cream or some whipped cream.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/maple-pumpkin-bread-pudding/Equipment Used
- 12 inch cast iron skillet or similarly sized baking dish
Nutrition
Calories: 456kcal | Carbohydrates: 53g | Protein: 11g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 366mg | Potassium: 298mg | Fiber: 4g | Sugar: 21g | Vitamin A: 5796IU | Vitamin C: 2mg | Calcium: 164mg | Iron: 3mg
