Ingredients
Scale
- 6 cups cubed day-old bread (such as French bread or challah)
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Bread:
- Place the cubed bread in a large mixing bowl. Set aside.
- Make the Custard:
- In another bowl, whisk together the pumpkin puree, milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until well combined.
- Combine and Soak:
- Pour the custard mixture over the cubed bread. Gently toss to ensure all the bread is coated. Let it sit for about 10 minutes to allow the bread to soak up the custard.
- Add Nuts (Optional):
- If using, gently fold in the chopped pecans or walnuts.
- Transfer and Bake:
- Pour the bread and custard mixture into a greased 9×13-inch baking dish. Bake in the preheated oven for 45-55 minutes, or until the pudding is set in the center and golden brown on top. A knife inserted into the center should come out clean.
- Cool and Serve:
- Allow the bread pudding to cool for a few minutes before serving. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 300 kcal
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g