Pumpkin Spice Bread Pudding
Pumpkin Spice Bread Pudding requires roughly 45 minutes from start to finish. This recipe makes 8 servings with 438 calories, 9g of protein, and 30g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of milk, sugar, pumpkin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free diet.
Instructions
Cut Pumpkin Spice Bread into 1/2-inch cubes with a serrated knife.
Spread cubes in a single layer on a lightly greased jellyroll pan.
Bake at 400 for 11 to 14 minutes or until lightly toasted.
Remove cubes from oven; set aside. Reduce oven temperature to 35
Whisk together eggs, egg yolks, 1/2 cup sugar, pumpkin, lemon zest, and salt in a large mixing bowl until well blended.
Whisk in milk and 1 1/2 cups whipping cream until blended.
Add toasted pumpkin bread cubes to custard mixture, stirring gently to moisten evenly.
Grease an 11- x 7-inch baking dish.
Pour bread pudding mixture into baking dish, spreading evenly; sprinkle with remaining 2 tablespoons sugar.
Pour hot tap water to a depth of 3/4 inch in a roasting pan.
Place roasting pan in oven.
Place baking dish containing bread pudding in center of roasting pan.
Bake at 350 for 1 hour 10 minutes or until set at center.
Let stand 10 minutes before serving.
Serve warm with whipped cream or ice cream.