Pumpkin Pie Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Loaf French Bread cut into cubes (use the $1 loaf at Walmart)
2 Cups Half n Half
3 Large Eggs
1 15 oz can of Pumpkin puree (NOT pumpkin pie mix!)
1 14 oz can of sweetened condensed milk (such as Eagle Brand)
1½ Cups dark brown sugar
2 tsp ground cinnamon
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp Allspice
2 Tblsp Dark Karo syrup
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Directions: |
Directions:Grease a 9x13 deep baking dish.
Spread bread into the prepared baking dish.
In a large bowl beat half n half, pumpkin puree, sweetened condensed milk,eggs and the rest of the ingredients until smooth.
Pour over bread cubes and set aside for about an hour letting all of the mixture absorb.
Preheat oven to 350º
Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
To serve just into servings pieces and drizzle with a good caramel sauce (Gheridelli is our favorite) and top with whipped cream or vanilla ice cream.
This freezes well and reheats great. It is a wonderful change from pumpkin pie.
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Personal
Notes: |
Personal
Notes: We had this at a local restaurant and everyone raved about it so I looked for a recipe and ended up creating my own from several that were out there.
Some recipes used pumpkin bread which looked way to sweet to me.
A fun change that travels well if you are bringing dessert to Thanksgiving dinner.
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