Pumpkin Pie Bread Pudding for #PumpkinWeek
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
This is a WONDERFUL pumpkin dessert to enjoy - we thought it would be terrific as a variation of pumpkin pie at Thanksgiving even. It's creamy in the middle, with those crispy topping bites, and packed full of delicious, perfect pumpkin pie filling flavor. We couldn't get over the texture of this delicious dessert - it was SO good!
See all of our Pumpkin Week recipes we're sharing today!
- Pumpkin White Hot Chocolate by The Redhead Baker
Breakfast and Baked Goods
- Pumpkin Pecan Zucchini Bread by Love & Confections
- Pumpkin Zucchini Bread by A Day in the Life on the Farm
- Pumpkin Pie Bread Pudding by Making Miracles
Pumpkin Pie Bread Pudding
6 egg yolks
2 cups milk
1 cup heavy whipping cream
1 cup sugar
1 tsp vanilla
1/2 tsp salt
1/2 tsp ground nutmeg
1 large (12-oz) French bread loaf
7 oz pumpkin puree (about half a standard 15-oz can)
1 TBS heavy cream
1 TBS sugar
3/4 tsp pumpkin pie spice
- Preheat oven to 375 degrees. Grease a 2-quart casserole dish and set aside.
- Cut bread into about 1" cubes.
- In a large bowl, whisk together the egg yolks, eggs, whipping cream, sugar, vanilla, and nutmeg until well blended. Add in the cubed bread and submerge in the liquid and set to the side.
- In a smaller bowl, blend together the pumpkin puree, 1 TBS heavy cream, 1 TBS sugar and pumpkin pie spice.
- Spread half of the bread filling mixture into the prepared casserole. Gently spread the pumpkin filling over this layer as evenly as possible. Top with remaining bread mixture.
- Bake in the preheated oven 45-50 minutes, until set in the middle and top of bread pudding is browned.
- Cool for a few minutes before scooping and serving warm, or allow to cool and slice into wedges and serve later.
- Serve with whipped cream or vanilla ice cream if desired.
Recipe adapted from I Love My Disorganized Life