Pumpkin Egg Nog Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
  • 1 lb. loaf of ciabatta, cut into ½” cubes (about 10 cups)
  • ¾ cup pumpkin puree
  • 2 cups International Delight® Classic Nog
  • 1 cup whole milk
  • 4 eggs
  • 1½ tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • 3 Tbsp. brown sugar, packed
  • ⅛ tsp. salt
  • Powdered sugar for garnish
  1. Preheat the oven to 350° F. Grease a 9”x 13.5” (2 quart) oval baking dish.
  2. Spread the bread cubs on a baking sheet. Bake until slightly crisp but not brown, about 8 minutes. Cool and pour into the greased baking dish.
  3. Whisk together the pumpkin, eggnog, milk, eggs, cinnamon, nutmeg and brown sugar. Pour the mixture on top the bread cubes and gently use the back of a wooden spoon to press the bread into the liquid. Let soak for 15 minutes.
  4. Place the baking dish on a large baking sheet and place it in the oven. Bake until the pudding is puffed and golden brown, about 60-65 minutes.
  5. Let the pudding cool slightly, then dust with powdered sugar. Serve warm,
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/pumpkin-egg-nog-bread-pudding/