Health Lab Blog

Pumpkin Sourdough Bread Pudding

Desserts, Snacks

Do you ever have a meal or dessert at a restaurant and think, “I can totally make that at home and probably do it better!”?!  That’s the situation with this perfectly crunchy on the outside, gooey in the middle pumpkin bread pudding!  And I kicked it up a notch by using sourdough bread…


Is it a dessert? Is it breakfast or a snack?  Honestly, the quality of ingredients really determines its place in your meal lineup.  With real pumpkin (NOT pie filling), premade sourdough loaf, natural sugar, and spices, enjoying this seasonal treat is about as guilt-free as it gets!


So let’s get started…

Here’s what you’ll need :

1 sourdough loaf (I like this brand); also available at Natural Grocers.

1 15oz can pumpkin puree

3 eggs

3/4 cup raw turbinado sugar (plus 1/4 cup more for sprinkling on top)

1/2 tsp salt

1 1/2 tbs pumpkin spice

1 tsp vanilla

2 1/2 cups whole milk

1/2 cup heavy cream

Here’s what you’ll do:

Bake sourdough according to package directions and let cool)

Preheat oven to 350 degrees

Spray  7.5 x 11.5 glass or ceramic baking dish (or size close to this: I found 9×13 is too big to give a fluffy texture).

Slice bread into 1-inch cubes

In a large bowl, whisk together eggs, vanilla, sugar, salt, pumpkin spice, milk, and cream until combined.

Add in pumpkin puree and mix until smooth. 

Place bread cubes in a baking dish and pour wet mixture evenly over bread.  

Using fingers, lightly mash bread into pumpkin mixture until all bread is coated.

Sprinkle the remaining 1/4 cup sugar over top. 

Bake for about 1 hour or until the center is springy but a knife inserted comes out clean.

Enjoy warm with a scoop – or 2 – of vanilla ice cream!

Pumpkin Sourdough Bread Pudding

Ingredients
  

  • 1 sourdough loaf
  • 1 15 oz can pumpkin puree
  • 3 eggs
  • 3/4 cup raw turbinado sugar plus 1/4 cup more for sprinkling on top
  • 1/2 tsp salt
  • 1 1/2 tbsp pumpkin spice
  • 1 tsp vanilla
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream

Instructions
 

  • Bake sourdough according to package directions and let cool.
  • Preheat oven to 350 degrees.
  • Spray  7.5 x 11.5 glass or ceramic baking dish (or size close to this: I found 9×13 is too big to give a fluffy texture).
  • Slice bread into 1 inch cubes.
  • In a large bowl, whisk together eggs, vanilla, sugar, salt, pumpkin spice, milk and cream until combined. Add in pumpkin puree and mix until smooth. 
  • Place bread cubes in baking dish and pour wet mixture evenly over bread.  
  • Using fingers, lightly mash bread into pumpkin mixture until all bread is coated.
  • Sprinkle remaining 1/4 cup sugar over top. 
  • Bake  for about 1 hour or until center is springy but a knife inserted comes out clean. 
  • Enjoy warm with a scoop – or 2 – of vanilla ice cream!

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I'm April Miller.

Hi! I'M April Miller.

I’m a Functional Nutritional Therapy Practitioner, wife and mom to 3 amazing kids! I know how challenging it can be to balance work and family demands with healthy living. But we women deserve to take care of ourselves – our bodies demand it! Auto-immune triggers, adrenal fatigue, hormone issues and cancer are the result of not listening and properly caring for ourselves. But it’s not too late – get started now!