Wednesday, October 28, 2009

Pumpkin Bread Pudding

My friend Crystal made this bread pudding earlier in the week, and knowing how much we love anything pumpkin, she brought some over to share! Oh my, is it good!!! I am already dying for an excuse to make it so we can try it again!

I plan to share my WEALTH of yummy pumpkin recipes before fall is over, so be prepared for LOTS more! :)

-Crystal M.-

5-6 c. French bread, cut into cubes
1 cup pumpkin spice egg nog (cream or regular egg nog may be substitute-- Crystal used cream, but I can't wait to try it with egg nog too!)
1 c. milk
4 eggs
2/3 c. brown sugar
2/3 c. white sugar
1 c. Pumpkin Puree
3 Tbs. butter
1 tsp. cinnamon
1/2 tsp. ginger
dash of cloves
1 tsp. vanilla extract

1/4 c. sugar
1/2 tsp. cinnamon


3/4 c. maple syrup
1/2 c. cream
1 1/2 Tbs. butter
1/2 tsp. pumpkin spice

Bring all ingredients almost to boiling. Cool slightly to thicken a bit and then pour over bread pudding.

In a 200 degree oven, dry french bread for about 15 minutes (unless it's already dry).

Preheat oven to 350 degrees. In a bowl, pour milk and eggnog over cubed bread and stir to combine.

In a separate bowl, whisk eggs with brown and white sugar. Add pumpkin, butter, vanilla and spices. Add to the bread mixture. Stir well. Pour into an 9"x 13" baking dish. Sprinkle top with cinnamon and sugar mixture and bake for 45-60 minutes, until set.

Serve with Maple Cream Sauce and fresh whipped cream.

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1 comment:

  1. Loved this. It was simple to make and was a fun, different dessert to serve to guests. It tastes great heated up the next day too!