Pumpkin Bread Pudding Recipe

Grease the bottom and sides of a 9x13 in baking pan.

Pumpkin bread pudding recipe. Lightly grease a 2 quart baking dish or a 9 x 13 pan. Prepare a baking tray with cooking spray. Fold into pumpkin mixture.

In a large mixing bowl combine the eggs pumpkin cream or half half milk sugars rum salt spices and vanilla stirring to blend. Add the bread and stir to coat well. Preheat oven to 350 degrees f.

Allow to sit and soak up the mixture for about 15 minutes. Mix in the brown sugar cinnamon and nutmeg. In a mixing bowl whisk together sugar spices and salt.

Preheat oven to 350 f. Whisk pumpkin eggs sugar milk heavy cream maple syrup vanilla cinnamon ginger nutmeg cloves and salt in a large bowl until combined. Mix all ingredients except bread cubes currants and pecans in large bowl until well blended.

If you re going to refrigerate the pudding before baking be sure to use a dish that can go from the fridge to a hot oven. Let mixture stand 10 minutes. Remove from oven and serve warm with whipped cream or maple syrup.

Spoon into springform pan. In a very large mixing bowl whisk together the milk pumpkin puree brown sugar granulated sugar eggs vanilla pumpkin pie spice cinnamon and nutmeg until fully combined. Whisk in eggs and egg yolks.