Pumpkin Bread & Butter Pudding

From Williams Sonoma's employee
Pumpkin Bread & Butter Pudding
Pumpkin Bread & Butter Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    -packages Williams Sonoma Spiced Pecan Pumpkin Quick Bread

  • 1

    -jar Williams Sonoma Pecan Pumpkin Butter

  • 4

    whole eggs

  • 2-3

    C 1/2 & 1/2

  • 1

    T van extract

  • 2

    T sugar

  • 3

    T sugar

  • 4

    T room temp butter

Directions

Make both batches of Pumpkin Quick Bread per instructions on packaging; bake in a 9x13" pan. When cooled, cut the bread into 1" cubes. Grease a 9x13" baker and place cubes in a layer on bottom In a bowl, break 4 whole eggs and whisk, add 2-3 cups of 1/2 & 1/2. Add 1 T of van x and 2 T sugar. Add whole jar of pumpkin butter. Pour egg custard mixture over the bread evenly. Mix 3 T sugar and 4 T butter into a paste. Dot mixture over the bread. Bake in a 350 oven for 30-40 mins until custard is set & a crispy top is achieved. Serve with fresh whipped cream, sprinkled w/ cinnamon - Enjoy!

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