More About Pumkin Bread Pudding
Prep Time: 15minutes minutesCook Time: 1hour hour Servings: 12 slices Calories: 267kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢11 cups bread cubes one inch pieces (see note)
▢2 tablespoons melted salted butter
▢3 cups milk
▢one 300 millilitre can sweetened condensed milk
▢one 540 millilitre can pumpkin pie filling
▢2 teaspoons pumpkin pie spice
▢4 large eggs
▢1/2 cup raisins
▢1/2 cup chopped pecans
Instructions
Use the melted butter to grease the bottom and sides of a 9×13 baking dish.
Place the bread cubes into the 9×13 dish, pressing down lightly and moving the cubes around to get them into an even layer.
Whisk together the milks and pumpkin pie filling. Adjust the spices to your liking right now BEFORE YOU ADD THE EGGS, taste-testing to suit your level of pumpkin spice. I used 1 1/2 teaspoons extra spice for mine. Remember you are seasoning a large pan of plain bread cubes!
Once the pumpkin mixture is spiced to your liking, whisk in the eggs completely. Stir in the raisins.
Pour the mixture over the dry bread cubes in the pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, overnight is best.
Preheat your oven to 350 °. Remove the plastic wrap and sprinkle the pecans on top, pressing into the top slightly. Cover with aluminum foil.
Bake the bread pudding for 30 minutes, then remove the foil. Continue to bake until completely cooked and firm in the middle ( temperature has to reach at least 165 °F for egg safety), around 55-65 minutes.
Remove from the oven and cool slightly. Serve warm.
Notes
This will work with French bread, leftover buns ( I used brioche buns and they were excellent) and any other bread that you can cut into one-inch cubes!
soak your raisins in rum for an adult kick!
Nutrition
Calories: 267kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 335mg | Potassium: 265mg | Fiber: 3g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢11 cups bread cubes one inch pieces (see note)
▢2 tablespoons melted salted butter
▢3 cups milk
▢one 300 millilitre can sweetened condensed milk
▢one 540 millilitre can pumpkin pie filling
▢2 teaspoons pumpkin pie spice
▢4 large eggs
▢1/2 cup raisins
▢1/2 cup chopped pecans
Instructions
Use the melted butter to grease the bottom and sides of a 9×13 baking dish.
Place the bread cubes into the 9×13 dish, pressing down lightly and moving the cubes around to get them into an even layer.
Whisk together the milks and pumpkin pie filling. Adjust the spices to your liking right now BEFORE YOU ADD THE EGGS, taste-testing to suit your level of pumpkin spice. I used 1 1/2 teaspoons extra spice for mine. Remember you are seasoning a large pan of plain bread cubes!
Once the pumpkin mixture is spiced to your liking, whisk in the eggs completely. Stir in the raisins.
Pour the mixture over the dry bread cubes in the pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, overnight is best.
Preheat your oven to 350 °. Remove the plastic wrap and sprinkle the pecans on top, pressing into the top slightly. Cover with aluminum foil.
Bake the bread pudding for 30 minutes, then remove the foil. Continue to bake until completely cooked and firm in the middle ( temperature has to reach at least 165 °F for egg safety), around 55-65 minutes.
Remove from the oven and cool slightly. Serve warm.
Notes
This will work with French bread, leftover buns ( I used brioche buns and they were excellent) and any other bread that you can cut into one-inch cubes!
soak your raisins in rum for an adult kick!
Nutrition
Calories: 267kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 335mg | Potassium: 265mg | Fiber: 3g | Sugar: 6g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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