- 1 egg
- 3 egg yolks
- 1 1/2 cups whole milk
- 2/3 cup sugar
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 1/2 cups white bread cubes
- 3/8 cup miniature chocolate chips
- 2 tablespoons brown sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 6 large custard cups.
- Whisk together the egg and egg yolks in a large bowl. Add the milk, sugar, pumpkin puree, vanilla extract, salt, cinnamon, nutmeg, and cloves; whisk into a smooth batter. Add the bread cubes and toss gently to dampen. Set aside for 15 minutes.
- Pour the batter evenly into the prepared cups. Sprinkle chocolate chips and brown sugar over each portion. Arrange the custard cups in a shallow baking pan. Pour hot water into the baking pan to halfway up the sides of the custard cups.
- Bake in preheated oven until pudding is golden brown and puffy, about 40 minutes; transfer to cooling rack for 10 minutes.
03/14/2017
recipepes.com
Pumpkin Bread Puddin', recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
