the gingered whisk

Pumpkin Cinnamon Bread Pudding

“Pumpkin Cinnamon Bread Pudding is a fantastic way to welcome fall! Made with cinnamon swirl bread, plenty of warm spices, and real pumpkin, this easy dessert will surely impress!”

- The Gingered Whisk

pumpkin

Main Ingredient

▢ 4 eggs ▢ 2 ½ cups whole milk ▢ 15 ounces canned pumpkin ▢ ½ cup brown sugar ▢ ½ cup granulated sugar ▢ 1 teaspoon vanilla extract ▢ 2 ½ teaspoons pumpkin pie spice mix ▢ ¼ teaspoon salt ▢ 16 ounces (1 loaf) cinnamon swirl bread For serving: – Caramel sauce – Whipped cream

Ingredients

Pumpkin Cinnamon Bread Pudding Recipe

Yield

12 Servings

PREP

20-Minutes

Total Time

1 hour 20-minutes

Level

Quick & Easy

1. Preheat the oven to 350 F. 2. Coat a 9x13 baking pan with cooking spray and set aside.

Preheat & Coat:

3. In a large mixing bowl, whisk together the eggs, milk, pumpkin, brown sugar, granulated sugar, vanilla extract, pumpkin spice mix, and salt. Set aside.

Preheat & Coat:

4. Working with a few slices at a time, cut the bread into 1 1/2” cubes.

Cut the Bread:

5. When all the bread has been cut, gently toss into the pumpkin mixture to coat. 6. Allow the mixture to rest for 10 minutes.

Toss to Coat:

7. Carefully spoon the mixture into the prepared baking pan. Use a wooden spoon or spatula to evenly spread the mixture around and to press down on the mixture.

Spoon:

8. Bake for 45-55 minutes, or until the mixture is set and doesn’t jiggle when you wiggle the pan.

Bake:

9. Allow to cool before serving. 10. Serve with caramel sauce and whipped cream.

Preheat & Coat:

Enjoy!

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