This bread pudding has all the delicious flavors of pumpkin pie.
Pumpkin-Maple Bread Pudding
2017-06-20 13:57:06
Makes 8 to 10 servings
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 (16-ounce) loaf challah bread, cut into 1½-inch cubes
- 1 cup golden raisins
- 1¾ cups heavy whipping cream
- 1⅓ cups canned pumpkin
- ¾ cup maple syrup
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup pecan halves
- Garnish: confectioners’ sugar, sorghum syrup
Instructions
- Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour.
- In a large bowl, stir together bread and raisins. In another large bowl, whisk together cream, pumpkin, maple syrup, eggs, pumpkin pie spice, cinnamon, and vanilla. Pour over bread mixture; stir until combined. Let stand for 20 minutes.
- Transfer bread mixture to prepared skillet. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Sprinkle with pecans. Garnish with confectioners’ sugar and sorghum syrup, if desired.
Southern Cast Iron https://southerncastiron.com/
