Easy Pumpkin Walnut Bread Pudding
280kcal
Ingredients
- 4 cups Italian bread cubed
- 3/4 cup raisins
- 3/4 cup walnuts chopped, divided
- 4 cups 2% milk
- 2 cups pumpkin puree
- 4 large eggs separated
- 1 cup brown sugar
- 1 tbsp pumpkin pie spice
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 350° F. Spray 9 inch springform pan with cooking spray.
- In a large bowl, whisk together milk, pumpkin, egg yolks, brown sugar, pumpkin spice, vanilla and salt.
- With an mixer, beat egg whites until stiff peaks are formed. Gently fold egg whites into pumpkin mixture until incorporated.
- In another large bowl, combine bread cubes, raisins and 1/2 cup walnuts.
- Pour egg mixture over bread mix and toss to coat. Let sit for 5 minutes, tossing occasionally until bread is soaked with egg mixture. Scrape into the greased pan and top with remaining nuts.
- Bake on center rack of oven for 1 hour or until golden. Knife inserted in center should come out clean. Let cool for 15 minutes before removing from the pan.
Nutrition
Serving1servingCalories280kcalCarbohydrates38.62gProtein7.57gFat11.64gSaturated Fat3.93gCholesterol76.6mgSodium157.06mgPotassium375.3mgFiber2.69gSugar26.38gVitamin A6537.19IUVitamin C2.57mgCalcium143.93mgIron1.79mg
Notes
Bread pudding can also be baked in 9 x 13 inch or similar size pan.
Whole milk may be substituted for 2%.
Either light or dark brown sugar can be used for this recipe.