Description
Discover how to make a delicious Pumpkin Bread Pudding that is perfect for fall with this easy-to-follow recipe. Impress your guests with this sweet treat!
Ingredients
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp (10 ml) ground cinnamon
- 1/2 tsp (3 ml) ground nutmeg
- 1/2 tsp (3 ml) ground ginger
- 1/8 tsp (1 ml) ground cloves
- 1/4 tsp (1 ml) salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups (355ml) half and half
- 1 cup (240ml) whole milk
- 1 (425g) can pumpkin
- 1 tsp (5 ml) vanilla extract
- 1 (450g) loaf hearty crusty French bread, such as La Brea, cut into 1-inch cubes
- Date syrup, for serving
- 1/2 cup (120 ml) toasted pecans, chopped, for serving
- Sweetened whipped cream, for serving
Instructions
- Set your oven to 350°F (175°C) to preheat. In a mixing bowl, combine the light brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, and salt by whisking them together.
- Add the whole eggs and extra egg yolks to the sugar mixture, whisking until blended. Then, incorporate the half and half, whole milk, pumpkin, and vanilla extract by stirring them in.
- Place the bread cubes into a very large mixing bowl. Pour the prepared mixture over the bread cubes evenly and gently mix to ensure all pieces are coated. Allow it to sit for 10 minutes.
- Transfer the bread mixture to a greased 12 x 8-inch or 13 x 9-inch baking dish, pressing the cubes lightly to level the surface. Place it in the preheated oven and bake until firm, approximately 45 to 50 minutes.
- Let the dish cool slightly, then portion it for serving. Accompany with date syrup, chopped toasted pecans, and sweetened whipped cream.
Notes
- Use a high-quality crusty French bread with a thick crust for a richer flavor.
- Allow the bread cubes to soak in the pumpkin mixture for at least 10 minutes for a moist and flavorful bread pudding.
- Add date syrup to the finished dish for a hint of sweetness that complements the warm spices in the bread pudding.
