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This Pumpkin Bread Pudding with Tart Cherries will warm up your home and fall spirit. Serve a warmed slice a la mode with a scoop of vanilla ice cream for extra decadence. You can thank me later. | @KristinaLaRueRD | loveandzest.com

Pumpkin Bread Pudding with Tart Cherries


  • Author: Kristina LaRue
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 9 servings 1x

Description

This Pumpkin Bread Pudding with Tart Cherries will warm up your home and fall spirit. Serve a warmed slice a la mode with a scoop of vanilla ice cream for extra decadence. You can thank me later.


Scale

Ingredients

  • 11.5 ounces multigrain French baguette, diced into 1-inch cubes (about 6 cups)
  • 1 large egg
  • 4 egg whites
  • 2/3 cup 100% pure pumpkin puree
  • ½ cup dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2 cups unsweetened vanilla almond milk
  • ½ cup dried tart cherries

Instructions

  1. Preheat oven to 350 degrees F.
  2. On large rimmed baking sheet, arrange bread cubes and bake for 10 minutes. Set aside.
  3. In large bowl, whisk together eggs, pumpkin puree, brown sugar, spices, vanilla, and almond milk.
  4. Spray 8X8 inch square glass pan with cooking spray and arrange bread in pan.
  5. Sprinkle dried tart cherries on top of bread.
  6. Pour pumpkin mixture over bread and firmly press down on bread pieces to soak in moisture. Allow bread to soak for 15 minutes.
  7. Bake bread pudding in preheated oven for 45 minutes or until pudding thickens and is no longer runny.
  8. Allow to cool for 30 minutes; serve warmed pumpkin bread pudding a la mode with vanilla ice cream, if desired.

Nutrition

  • Serving Size: 1/9 recipe
  • Calories: 189
  • Sugar: 17g
  • Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 7g