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Pumpkin Bread Pudding
This Pumpkin Bread Pudding is a great fall weekend breakfast or easy dessert. Made with buttery challah bread, pumpkin, and pumpkin pie spice, it's delicious, comforting, and cozy. Great for chilly weather | Imagelicious
Course
Breakfast, Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
3
servings
Calories
210
kcal
Author
Julia
Ingredients
2
large
eggs
1/3
cup
milk
1/4
cup
pumpkin puree
2
tablespoons
brown sugar
(or less)
1/2
teaspoon
pumpkin pie spice
4
cups
challah, cubed
(100 g)
oil spray
Instructions
Preheat the oven to 375F.
In a medium bowl whisk together the eggs, milk, pumpkin puree, brown sugar, and pumpkin pie spice until smooth.
In a large bowl mix together 4 cups of cubed challah and the pumpkin-egg mixture. Mix until all the bread is coated well.
Spray a 6-muffin tin with a generous coating of oil.
Divide the bread mixture between each muffin cup.
Bake for 25 minutes until the Pumpkin Bread Pudding is golden and puffed. Serve with maple syrup
Nutrition
Serving:
2
mini puddings
|
Calories:
210
kcal
|
Carbohydrates:
28
g
|
Protein:
8
g
|
Fat:
7
g
|
Sodium:
208
mg
|
Sugar:
12
g