Try this great substitute for the hum-drum pumpkin pie. Adults and kids alike will rave over this recipe. Serve warm with a dollop of whipped cream.
Original recipe makes 6 servings
Ingredients
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
-
PREP
20 mins
-
COOK
40 mins
-
READY IN
1 hr 10 mins
Directions
- 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.
Nutrition
Calories: 290 kcal
Carbohydrates: 49.6 g
Cholesterol: 143 mg
Fat: 8.2 g
Fiber: 2.1 g
Protein: 6.7 g
Sodium: 305 mg