Custards and Puddings: Pumpkin Bread Puddin' | Submitted By: JJCUNEO

1 egg3 egg yolks1 1/2 cups whole milk2/3 cup sugar3/4 cup canned pumpkin puree1 teaspoon vanilla extract1/8 teaspoon salt1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves3 1/2 cups white bread cubes3/8 cup miniature chocolate chips2 tablespoons brown sugarPreheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups. Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes. Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups. Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes. Amount Per Serving  Calories: 290 | Total Fat: 8.2g | Cholesterol: 143mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 290

Total Fat: 8.2gCholesterol: 143mgSodium: 305mgTotal Carbs: 49.6g    Dietary Fiber: 2.1gProtein: 6.7g VIEW DETAILED NUTRITION
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