Pumpkin Cheesecake Bread Pudding Recipe

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Pumpkin Cheesecake Bread Pudding
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Ingredients
16
Count
Nutrition
1181
Calories
Total time
31
Minutes
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Ingredients:

  • 14 -16 slices brioche bread
  • 1 1/2 cups butter, melted
  • 1 cup sugar
  • 6 eggs
  • 1 (15 oz) can pumpkin
  • 2 cups milk
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 tsp allspice
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 cup brown sugar , packed

Directions:

  1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
  2. To prepare the bread: Brush each slice of brioche on both sides with melted butter.
  3. To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
  4. Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
  5. Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
  6. To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
  7. Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
  8. Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
  9. Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
  10. Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1181.47 Kcal (4947 kJ)
Calories from fat 877.27 Kcal
% Daily Value*
Total Fat 97.47g 150%
Cholesterol 502.95mg 168%
Sodium 366.61mg 15%
Potassium 420.99mg 9%
Total Carbs 67.06g 22%
Sugars 63.15g 253%
Dietary Fiber 0.65g 3%
Protein 14.8g 30%
Vitamin C 1.2mg 2%
Vitamin A 0.9mg 31%
Iron 1.8mg 10%
Calcium 277.5mg 28%
Amount Per 100 g
Calories 300.56 Kcal (1258 kJ)
Calories from fat 223.17 Kcal
% Daily Value*
Total Fat 24.8g 150%
Cholesterol 127.95mg 168%
Sodium 93.26mg 15%
Potassium 107.1mg 9%
Total Carbs 17.06g 22%
Sugars 16.07g 253%
Dietary Fiber 0.16g 3%
Protein 3.76g 30%
Vitamin C 0.3mg 2%
Vitamin A 0.2mg 31%
Iron 0.5mg 10%
Calcium 70.6mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31.6
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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