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Pumpkin Orange Bread Pudding with Cream Cheese Glaze
Pumpkin Orange Bread Pudding with Cream Cheese Glaze - absolutely delicious breakfast or brunch idea for a Thanksgiving morning!
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
casserole
Servings:
6
people
Calories:
449
kcal
Author:
Anna
Ingredients
!for the bread pudding:
6
cups
cubed bread
(I used Italian loaf)
1 15
oz
can of pumpkin puree
(not pumpkin filling)
2
large eggs
zest of whole orange
½
cup
milk
1
teaspoon
pure vanilla extract
2
teaspoons
pumpkin spice
½
cup
unsalted butter
, melted
½
cup
packed light brown sugar
!for the glaze:
4
oz
cream cheese
, softened
½
cup
powdered sugar
1
teaspoon
vanilla extract
3
tablespoon
whole milk or half and half
US Customary
-
Metric
Instructions
Butter a 2 quart baking dish. Set aside.
Preheat oven to 375 degrees F.
Place bread cubes into a large mixing bowl.
In a medium mixing bowl, whisk together pumpkin, eggs, orange zest, vanilla, pumpkin spice and milk.
In a measuring cup, mix together melted butter and brown sugar until the sugar is almost dissolved. Add to pumpkin mixture and stir until smooth.
Pour the pumpkin mixture over the bread cubes. Toss gently to coat.
Spread the bread with pumpkin mixture in the prepared dish.
Bake the bread pudding for 30 to 35 minutes or until set.
Cool for 15 minutes before serving.
!to make the glaze:
In a medium mixing bowl, beat cream cheese with an electric mixer for 30 seconds.
Add sifted powdered sugar and mix in well.
Add vanilla and whole milk, one tablespoon at a time, until your reach a thick but drizzling consistency.
Drizzle the glaze over the warm bread pudding just before serving.
Refrigerate leftovers in a covered container for up to 1 day.
Nutrition
Calories:
449
kcal
|
Carbohydrates:
50
g
|
Protein:
7
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Cholesterol:
118
mg
|
Sodium:
247
mg
|
Potassium:
304
mg
|
Fiber:
3
g
|
Sugar:
33
g
|
Vitamin A:
12605
IU
|
Vitamin C:
3.3
mg
|
Calcium:
132
mg
|
Iron:
2.6
mg