Easy Pumpkin Walnut Bread Pudding
Super Easy Pumpkin Walnut Bread Pudding recipe flavored with pumpkin puree and loaded with walnuts and raisins. Simple to make and perfect for breakfast, brunch or dessert!
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- 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
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.
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.
Serving: 1serving | Calories: 280kcal | Carbohydrates: 38.62g | Protein: 7.57g | Fat: 11.64g | Saturated Fat: 3.93g | Cholesterol: 76.6mg | Sodium: 157.06mg | Potassium: 375.3mg | Fiber: 2.69g | Sugar: 26.38g | Vitamin A: 6537.19IU | Vitamin C: 2.57mg | Calcium: 143.93mg | Iron: 1.79mg
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