Easy Pumpkin Bread Pudding (Baked in a Pumpkin)
Pumpkin Bread Pudding - Warm fall flavors baked in a pumpkin. Perfect for the fall season and Thanksgiving.
Equipment
- 1 small pumpkin
- 1 small casserole
Ingredients
- 2 large eggs
- ½ cup milk
- ½ cup heavy cream
- 2 tablespoon brown sugar
- 2 tablespoon maple syrup
- ½ cup pumpkin puree
- ½ teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 cups bread, stale cut 1-inch cubes
Instructions
- In a large bowl add your eggs, whole milk, heavy cream, maple syrup, brown sugar, pumpkin puree, cinnamon, pumpkin spice, salt, and vanilla extract, and whisk until everything is combined.
- Grab a large cutting board and cut your bread into 1-inch pieces.
- Pour bread cubes into the large bowl and mix making sure the cubed bread is fully soaked.
- Place a smaller clean bowl on top of the bread pudding to allow the bread to fully soak in the egg mixture. Allow the batter to sit for 25 minutes.
- If baking in a small pie pumpkin wash the pumpkin and cut the top off making sure to save for later use. Take out the seeds and clean the insides as. Place the pumpkin on a large ramekin on a baking sheet.
- If you are baking in a pan grease a small casserole pan or an 8x8 pan.
- Pour the pumpkin bread pudding batter into the prepared pumpkin or the greased baking dish. Bake at 350 degrees for 30 to 45 minutes or until the center is set. If baking in the pumpkin it takes a little longer, add another 10 minutes.
- Once the bread pudding is done baking. Serve warm with a scoop of vanilla ice cream and drizzled caramel if preferred. Enjoy!
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