Pumpkin and Spice Bread Pudding

Pumpkin and Spice Bread Pudding

Cozy up to warm bread pudding topped with whipped cream.

Prep Time

25

Minutes

Total Time

1:50

Hr:Mins

Makes

12

servings

Bread Pudding
3
cups whipping cream
11/2
cups milk
1/2
cup granulated sugar
1/4
teaspoon salt
5
whole eggs
3
egg yolks
1
cup canned pumpkin (not pumpkin pie mix)
3/4
cup packed brown sugar
1
teaspoon pumpkin pie spice
14
brioche or challah, cut into 3/4-inch slices, then cut into 3/4-inch cubes (10 cups)
2
tablespoons granulated sugar
Topping
1
cup whipping cream
1
tablespoon granulated sugar
2
tablespoons bourbon
  1. Grease 13x9-inch (3-quart) glass baking dish with butter. In heavy 3-quart saucepan, heat 3 cups whipping cream, the milk, 1/2 cup granulated sugar and the salt to simmering over medium heat, stirring frequently. Remove from heat.
  2. In large bowl, beat eggs and yolks with wire whisk. Add pumpkin, brown sugar and pumpkin pie spice. Stir mixture into hot cream mixture with whisk. Gently stir in bread cubes. Let stand 30 minutes.
  3. Heat oven to 325°F. Sprinkle 2 tablespoons granulated sugar over custard. Bake 50 minutes or until top is puffed and light golden brown. Cool 5 minutes.
  4. In chilled medium bowl, beat 1 cup whipping cream and 1 tablespoon granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Stir in bourbon. Serve with warm bread pudding.
Makes 12 servings (1 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 531
    • Total Fat 36g
      • (Saturated Fat 21g,),
    • Sodium 298mg;
    • Total Carbohydrate 43g
      • (Dietary Fiber 1g,
    • Protein 10g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 1 Other Carbohydrate;
      • 6 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.
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