Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
50 mins at 400°
Yield:
6 to 8 servings
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Pumpkin Bread Pudding with Cinnamon Sauce

Ingredients

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Directions

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  • Butter a 2-quart square casserole. Set aside.

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  • In a large bowl, combine eggs, pumpkin, whipping cream, half-and-half, brown sugar, cinnamon, vanilla, salt, and nutmeg. Stir in the cubed bread. Cover and chill in the refrigerator for 30 minutes.

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  • Transfer mixture to prepared casserole. Bake in a 400 degree F oven about 50 minutes or until the knife inserted near the center comes out clean.

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  • Serve bread pudding warm with warm Cinnamon Sauce. Makes 6 to 8 servings.

Nutrition Facts (Pumpkin Bread Pudding with Cinnamon Sauce)

648 calories; total fat 36g; saturated fat 20g; polyunsaturated fat 2g; monounsaturated fat 12g; cholesterol 314mg; sodium 475mg; potassium 487mg; carbohydrates 70g; fiber 3g; sugar 42g; protein 13g; vitamin a 10690IU; vitamin c 4mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 2mg; vitamin b6 0mg; folate 101mcg; vitamin b12 1mcg; calcium 252mg; iron 3mg.

Cinnamon Sauce

Ingredients

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Directions

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  • In a large saucepan, combine milk and whipping cream. Heat until the mixture almost simmers. Meanwhile, in a large bowl, lightly beat egg yolks. Beat in sugar and cornstarch. Slowly stir about half of the hot milk mixture into the egg yolk mixture. Return all of the mixture to the saucepan and stir until combined. Cook and stir over medium heat until the mixture thickens enough to coat a metal spoon. (A thermometer will register 180 degrees F to 190 degrees F.) Immediately pour the hot mixture into a bowl. Stir in 1 butter, ground cinnamon, and vanilla.

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