Pumpkin Bread Pudding with Eggnog Whipped Cream

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"Bread pudding and whipped cream get a makeover in a recipe that adds pumpkin and eggnog to the mix."

Ingredients

55 m {{adjustedServings}} servings 401 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oven to 350 degrees F. In a large bowl, whisk together milk, sugar, cinnamon, ginger, cloves, egg and pumpkin.
  2. Stir in bread cubes. Spray 8 (1-cup) ramekins with cooking spray. Place on a baking sheet. Pour mixture into ramekins. Sprinkle tops with pecans.
  3. Bake 45 minutes or until set.
  4. Meanwhile beat cream and sugar until soft peaks form. Beat in rum extract and nutmeg. Serve warm topped with flavored whipped cream.
Tips & Tricks

Footnotes

  • Tip
  • If you don't have the ramekins; pour mixture into a shallow 2-quart casserole coated with cooking spray. Bake at 350 degrees F for 1 hour and 15 minutes or until set.
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