Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream
Craving pumpkin spice? We’ve got just the thing. There’s nothing with more sweet and savory pumpkin flavor than this rich dessert. Baguette slices soaked in a pumpkin custard and topped with homemade whipped cream. It’s perfect with coffee. Enjoy!
- 2 Loaves Baguette or French Loaf (sliced 3.4 inch thick)
- 6 Lucerne™ Whole Eggs
- 1 cup Lucerne™ milk
- ¼ cup granulated sugar
- 2 tsp pumpkin pie spice
- 2 tablespoons Lucerne™ unsalted butter
- 1 pinch kosher salt
- 1 cup pumpkin puree
For Whipping Cream
- 1 cup Lucerne™ whipping cream
- 1 tsp pumpkin pie spice
- 2 tablespoons granulated sugar
- 1/8 tablespoon vanilla extract
Butter an angel food cake pan or muffin tins. Combine the egg, milk, sugar, spice, salt and pumpkin puree in large mixing bowl.
Add sliced baguette to custard. Mix well. Layer in Bundt pan with bread, saving nice perfect pieces for decorative top.
Bake in 350' oven; in water bath, begin covered and then remove foil to allow browning. Cook for approx. 45-60 minutes.
Remove from oven and let cool.
For whipping cream, hand whip to soft peak, fold in spice, sugar and extract. Continue to whip to firm peak.
To serve, remove from Bundt pan and slice. Garnish with Pumpkin Spice Whipped Cream.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.