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5 from 1 vote

Pumpkin Bread Pudding with Pumpkin Spice Whipped Cream

What could be better than delicious Pumpkin Bread Pudding topped with homemade Pumpkin Spice Whipped Cream?
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 18 servings
Author: Kelly Stilwell

Ingredients

  • Ingredients
  • 1 loaf French bread sliced 3/4 inch thick and cut into quarters
  • 6 Lucerne® Whole Eggs
  • 1 cup Lucerne® 2% 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

Instructions

  • Preheat oven to 350 degrees.
  • Butter muffin tins.
  • Combine the egg, milk, sugar, spice, salt and pumpkin puree in large mixing bowl.
  • Add bread to custard.
  • Mix well.
  • Layer in muffin tin.
  • Bake for 25 minutes in water bath; cover for first 15 then remove foil and allow to brown.
  • Remove from oven and 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 muffin tin and garnish with Pumpkin Spice Whipped Cream.