Pumpkin Spice Fudge Bread Pudding

I know… Pumpkin again. But we still have some pumpkin leftovers to get advantage of, right?

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I had some pumpkin puree and heavy cream in the fridge and old bread in the pantry. Hard as rock!

This combination only led me to one direction: pumpkin bread pudding.

This recipe is great to use whatever you have on hand. Feel free to use any add-in you want like white or dark chocolate chips or nuts.

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Pumpkin Spice Fudge Bread Pudding: 4 ramequins

  • 125g pumpkin puree
  • 120ml heavy cream
  • 60ml low fat milk
  • 2 medium eggs
  • 55g brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 80g (4 cups) stale cubed bread
  • 75g fudge cubes + more for topping (optional)

 

  • Whisk together pumpkin puree, heavy cream, milk, eggs, brown sugar, spices and salt in a large bowl.
  • Add cubed bread and combine until the wet mixture covers it all.
  • Put the bowl in the fridge for half an hour.
  • Grease the ramequins with butter.
  • Preheat oven at 175ºC.
  • Take the bowl out of the fridge, add the fudge cubes (or any other add-in of your choice) and mix them with a spatula.
  • Put the mixture in the ramequins with a spoon and add extra fudge cubes in the top.

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  • Bake for 40 minutes.

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They are amazing while still warm.

 

Serving: 1 ramequin

Calories: 297

Total Fat (g): 15.1

Carbohydrates (g): 35.9

Protein (g): 5.4

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2 thoughts on “Pumpkin Spice Fudge Bread Pudding

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