Pumpkin Bread Pudding

Pumpkin bread pudding is the perfect recipe to use the season's best flavors like canned pumpkin and pumpkin pie spices. Perfect for brunch or dessert with a whipped pumpkin topping.

Course Breakfast, Dessert

Cuisine American

Keyword pumpkin bread pudding

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 514kcal

Author Safeway

Ingredients

2 loaves French bread or baguette sliced 3/4 inch thick
6 eggs
1 cup milk
1/4 cup granulated sugar
2 tsp pumpkin pie spice
2 tbsp unsalted butter
1 pinch kosher salt
1 cup pumpkin puree

Pumpkin Spice Whipped Cream

1 cup whipping cream
1 tsp pumpkin pie spice
2 tbsp granulated sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees
Generously butter an angel food cake pan or bundt pan.
Combine the eggs, milk, sugar, spice, salt, and pumpkin puree in a large mixing bowl. Add sliced baguette to custard. Mix well.
Layer the soaked bread pieces in the bundt pan starting with nicer pieces along the bottom of the pan for the decorative top.
Bake in a 350-degree oven; in a water bath, begin covered with foil for the first 15 minutes, and then remove the foil to allow browning. Cook for approx. 45-60 minutes.
Remove from oven and cool. Flip onto a cake stand or serving platter
For whipping cream, beat whipping cream with a mixer to form soft peaks, then fold in pumpkin pie spice, sugar and vanilla extract. Continue to whip to until you have firm peaks.
To serve, remove from bundt pan and slice.
Garnish with pumpkin spice whipped cream.

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