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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Pumpkin Bread Pudding

From Peace Meals

Ingredients: 

1 loaf brioche or challah bread, cubed
4 eggs
4 cups (1 quart) heavy whipping cream
2 cups sugar
3 cups canned pumpkin puree
1½ teaspoons cinnamon
1½ teaspoons ground allspice
1½ teaspoons ground ginger
¼ teaspoon salt

Recipe directions: 

Preheat the oven to 350°F. Lightly butter a 9-by-13-inch baking dish and set aside. Place the bread cubes on a rimmed baking sheet and toast until golden brown; set aside. In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices. Slowly add the bread to the mixture, allowing it to absorb the liquid (do not stir the bread into mush). When the bread is saturated, place the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes. Uncover and bake for 10 to 15 more minutes until crisp and brown. (Top with fresh whipped cream sprinkled with cinnamon for a special touch.) Serves 8.

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