Pumpkin Spice Bread Pudding


Pumpkin Spice Bread Pudding
One bite and you may just swear off pumpkin pie this year. To present as a gift, bake in colorful, individual ramekins.
From the kitchen of Chef Tse
Serves 12
  • 6 cups whole wheat bread cubes, 1/2 inch in size
  • 6 cups egg bread, such as challah, 1/2 inch in size
  • 2 cups 2% milk
  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups canned pumpkin
Preheat oven to 350 degrees. Place the bread cubes on a single layer on a rimmed baking sheet. Bake in oven 10 to 15 minutes until dry.
In a large bowl, whisk eggs with sugar. Add milk, cinnamon, cloves, nutmeg, and pumpkin. Mix well. Add bread cubes and let sit 10 minutes. Divide pudding between 12 6-ounce ramekins. Place on a baking sheet and bake 35 minutes until pudding is set. Serve warm.


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.