5 Cup (80 tbs), 1/2 inch (Challah Bread W/ Raisins Can Be Used)
1⁄3 Cup (5.33 tbs)
Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.
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Sweet puddings bring out good spirits of festive occasions or celebrations. Chef Ginny shows how to make Pumpkin Bread Pudding and serve with hot Buttered Rum Sauce. With a dollop of whipped cream, the pudding is truly complete.
Serving size: Complete recipe
Calories 5175 Calories from Fat 1266
% Daily Value*
Total Fat 145 g223.3%
Saturated Fat 41.2 g206.2%
Trans Fat 0 g
Cholesterol 1065.8 mg355.3%
Sodium 5555.9 mg231.5%
Total Carbohydrates 827 g275.5%
Dietary Fiber 16.5 g66.1%
Sugars 165.1 g
Protein 164 g327.2%
Vitamin A 1359.8%
Vitamin C 31.9%
*Based on a 2000 Calorie diet
Pumpkin And Challah Bread Pudding With Hot Buttered Rum Sauce Recipe Video