Ingredients and Weight:
- Bread, white or challah: 1 loaf (32 ounces)
- Whole milk: 3 cups
- Heavy cream: 1 cup
- Eggs: 3 large
- Sugar: 1 cup
- Pumpkin puree: 1 cup
- Pumpkin pie spice: 1 teaspoon
- Salt: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Prepare the bread: Tear the bread into small pieces and place in a large bowl.
- Whisk together the wet ingredients: In a separate bowl, whisk together the milk, cream, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, and vanilla extract.
- Combine the wet and dry ingredients: Pour the wet ingredients over the bread pieces and stir to combine.
- Transfer to a baking dish: Grease a 9x13 inch baking dish and pour the bread pudding mixture into it.
- Bake: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 45 grams
- Protein: 10 grams
- Fat: 15 grams
Dish Characteristics:
- Moist and flavorful bread pudding
- Infused with warm and comforting pumpkin flavors
- Perfect for Thanksgiving dessert or breakfast
User Comments:
- "This bread pudding was a huge hit at our Thanksgiving gathering. The pumpkin spice gave it a delicious fall twist." - Jane Smith
- "I love that this recipe is so easy to make. It's a great way to use up leftover bread from the holiday." - Michael Johnson
- "The combination of the soft bread and the rich pumpkin flavors is simply irresistible." - Sarah Jones
Special Precautions and Tips:
- Use fresh, high-quality bread for the best results.
- Don't overmix the batter, as this can result in a tough pudding.
- If you don't have pumpkin puree, you can substitute mashed sweet potatoes or butternut squash.
- Serve the bread pudding warm with whipped cream or ice cream for an extra special treat.
