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Ingredients
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6 cups cubed French bread
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1 cup heavy cream
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1 cup vanilla soy milk
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3 eggs
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1 (16 ounce) can pumpkin puree
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1 cup brown sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 pinch salt
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½ cup raisins
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
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Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
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Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
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Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
Nutrition Facts (per serving)
376 | Calories |
14g | Fat |
57g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 376 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 8g | 39% |
Cholesterol 111mg | 37% |
Sodium 367mg | 16% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 3g | 10% |
Total Sugars 37g | |
Protein 8g | 16% |
Vitamin C 3mg | 3% |
Calcium 91mg | 7% |
Iron 3mg | 14% |
Potassium 351mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.