Pumpkin Challah Bread Pudding Recipe
This recipe for Pumpkin Challah Bread Pudding has dried cranberries and lots of spice and is quite literally the perfect Christmas morning breakfast.
Servings: 8 Servings
Calories: 995kcal
Equipment
Ingredients
- ¾ cup pumpkin puree
- 3 eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup white sugar
- ¼ cup dark brown sugar
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon kosher salt
- 8 cups Challah bread cut in 2 inch cubes
- 1 cup dried cranberries
- 6 tablespoons unsalted butter melted
- powdered sugar for dusting
Instructions
- Preheat oven to 350. Coat a 9×13 inch baking dish with cooking spray.
- In a large bowl whisk together the pumpkin, eggs, heavy cream, milk, sugars, pumpkin pie spice and salt until well blended. Add the cubed challah and dried cranberries and stir to coat evenly with the pumpkin mixture.
- Pour into the prepared dish and spread evenly. Pour the melted butter over the top evenly.
- Bake for 35-40 minutes or until the center is set. Remove from the oven and allow to cool for about 5 to 10 minutes before serving. Dust with powdered sugar and serve.
Nutrition
Calories: 995kcal | Carbohydrates: 142g | Protein: 26g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 240mg | Sodium: 1014mg | Potassium: 416mg | Fiber: 7g | Sugar: 31g | Vitamin A: 4889IU | Vitamin C: 1mg | Calcium: 287mg | Iron: 8mg
