Pumpkin and Stout Bread Pudding

Pumpkin and Stout Bread Pudding


7 cups ¾-inch cubes Dierbergs Bakery French baguette (½ of 14-ounce loaf)
2 large Dierbergs eggs, lightly beaten
1 cup canned pure pumpkin
1 cup heavy whipping cream
½ cup Schlafly Oatmeal Stout
½ cup firmly packed Dierbergs brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
Pinch ground cloves
Stout Caramel Sauce


In large bowl, whisk together eggs, pumpkin, cream, stout, brown sugar, and spices. Add bread; toss until well mixed. Pour into 8-inch square baking dish that has been lightly coated with no-stick cooking spray. Let stand 15 minutes for bread to absorb moisture, pressing on bread often to evenly moisten. Bake in 350°F. oven until knife inserted in center comes out clean, about 25 to 30 minutes. Let stand 15 to 20. Serve warm with Stout Caramel Sauce.

Servings: 8
Serving Size: Per serving with 2 tablespoons Stout Caramel Sauce

Per Serving
Calories: 389
Cholesterol: 115 mg
Fat: 18 g
Sodium: 185 mg
Carbohydrates: 51 g
Protein: 5 g
Fiber: 1 g

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