Pumpkin
Bread
Pudding
RECIPE
INGREDIENTS
- For the pudding:
- 1 can (15 oz) pumpkin puree
- 2 cups half-and-half
- 1 cup plus 2 Tbsp brown sugar
- 2 eggs
- 1 ½ tsp pumpkin pie spice
- 1 ½ tsp cinnamon
- 1 ½ tsp vanilla
- 10 cups challah, French, or similar bread (cut into ½-inch pieces)
- ½ cup chopped pecans or raisins (optional)
- For the sauce:
- 1 ¼ cups brown sugar
- ½ cup (1 stick) butter
- ½ cup whipping cream
- For the maple whipped cream:
- 1 cup heavy cream
- 2 Tbsp maple syrup (or to taste)
DIRECTIONS
- For the PUDDING, whisk half-and-half, pumpkin, sugar, eggs, spices, and vanilla in a large bowl. Fold in bread cubes and add pecans or raisins, if using.
- Transfer to buttered baking dish and let stand 15 minutes. Bake at 350° F for 40 minutes or until tester in center comes out clean.
- For the SAUCE, whisk brown sugar and butter over medium heat until melted. Whisk in cream until sugar fully dissolves, about 3 minutes.
- For the MAPLE WHIPPED CREAM (if using), add cream and maple syrup to large bowl and mix with handheld or stand mixer until stiff peaks form.
- Serve pudding warm with as much sauce as desired and top with a dollop of maple whipped cream.
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