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Pumpkin Bread Pudding
Dessert

Pumpkin Bread Pudding

45 minServes 8Nutri-Score D€€
from @butternutbakery13 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pumpkin puree (canned or homemade)Produce425 g
  • milkDairy480 ml
  • heavy creamDairy120 ml
  • brown sugar (packed)Pantry150 g
  • cornstarchPantry30 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g
  • egg yolksDairy4 pieces
  • butter (unsalted)Dairy30 g
  • vanilla extractPantry10 ml
  • cream cheese (softened)Dairy225 g
  • powdered sugarPantry60 g
  • pumpkin bread (baked and cut into cubes)Bakery500 g

per serving

Nutrition

291kcal

Carbs
38 g
Proteins
6 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Whisk
  • Mixing bowl
  • Hand mixer
  • Baking dish

step by step

Method

  1. Make the pumpkin pudding

    • Whisk the pumpkin puree, milk, cream, brown sugar, cornstarch, pumpkin pie spice and salt in a saucepan.
    • Cook over medium heat, whisking constantly, until thickened.
    • Off the heat, whisk in the egg yolks, butter and vanilla.
    Step 1

  2. Whip the cream cheese

    • Beat the softened cream cheese with the powdered sugar until light and fluffy.
    • Fold the whipped cream cheese into the warm pumpkin pudding.
    Step 2

  3. Layer the bread pudding

    • Layer the cubed pumpkin bread and the pumpkin pudding in a baking dish, alternating layers.
    • Finish with a layer of pumpkin pudding on top.
    Step 3

  4. Chill and serve

    • Cover and refrigerate until set and chilled through.
    • Serve cold, spooned into bowls.
    Step 4
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