Pumpkin Bread Pudding Recipe

Pumpkin puree, challah bread, and other simple ingredients make a simple bread pudding. Pumpkin bread pudding is a family favorite and easy to make!

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SERVINGS: 12 SERVINGS – 1 (20-ounce) loaf day-old challah bread , cubed into 1-inch piece – 3 cups (720 ml) whole milk – 1 (15-ounce) can pumpkin puree – 2/3 cup (135 grams) brown sugar – 1/2 cup (100 grams) granulated sugar – 4 large eggs , lightly beaten – 1 teaspoon pure vanilla extract – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg

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INSTRUCTIONS

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Spray 9x13-inch baking dish with nonstick cooking spray. Spread the cubed challah bread evenly in the baking dish. Set aside.

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Mix the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg in a large bowl.

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Make sure all the bread in the baking pan is coated with the mixture. Sit and absorb the mixture for 15 minutes.

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Preheat the oven to 350°F (177°C). Bake bread pudding for 45–55 minutes until center is set after 15 minutes. Remove from oven and cool on a wire rack before serving.

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Pumpkin Bread Pudding Recipe

Pumpkin puree, challah bread, and other simple ingredients make a simple bread pudding. Pumpkin bread pudding is a family favorite and easy to make!

INGREDIENTS

INSTRUCTIONS

Spray 9x13-inch baking dish with nonstick cooking spray. Spread the cubed challah bread evenly in the baking dish. Set aside.

Mix the milk, pumpkin puree, brown sugar, granulated sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and nutmeg in a large bowl.

Make sure all the bread in the baking pan is coated with the mixture. Sit and absorb the mixture for 15 minutes.

Preheat the oven to 350°F (177°C). Bake bread pudding for 45–55 minutes until center is set after 15 minutes. Remove from oven and cool on a wire rack before serving.

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