Cinnamon-Orange Pumpkin Bread Pudding

Chunks of pumpkin bread taste even more dessert-like with the addition of some extra sugarand a healthy drizzle of cream cheese icing. Try this casserole for dessert or a splurge-worthy breakfast!

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  • Makes: 8 servings
  • Serving Size: 2/3 cup
  • Prep: 30 mins
  • Bake: 1 hr 350°F

Cinnamon-Orange Pumpkin Bread Pudding

Directions

  1. Preheat oven to 350 degrees F. Spread bread cubes in a single layer in a shallow baking pan. Bake for 20 to 30 minutes or until dry and lightly toasted; cool slightly.
  2. Grease a 2-quart rectangular or square baking dish; set aside. In a large bowl combine eggs, milk, granulated sugar, melted butter, orange peel, and pumpkin pie spice. Stir in bread cubes until moistened. Transfer bread mixture to the prepared baking dish.
  3. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack.
  4. Meanwhile, for icing, in a small mixing bowl beat cream cheese and 1 tablespoon butter with an electric mixer on medium speed until combined. Beat in powdered sugar and 1 tablespoon of the orange juice until smooth. Beat in enough of the remaining orange juice, 1 teaspoon at a time, to reach drizzling consistency. To serve, drizzle icing over warm bread pudding.

From the Test Kitchen

*Tip:

For pumpkin bread, use a 1-pound loaf from a bakery, bake a loaf from a mix, or bake a loaf from scratch. Then taste your pumpkin bread before determining the amount of pumpkin pie spice you want to use.

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Nutrition Facts (Cinnamon-Orange Pumpkin Bread Pudding)

  • Per serving:
  • 369 kcal cal.,
  • 18 g fat
  • (7 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 89 mg chol.,
  • 393 mg sodium,
  • 47 g carb.,
  • 1 g fiber,
  • 36 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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