Pumpkin Bread & Butter Pudding

By VickiC223

From Williams Sonoma's employee

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

Preparation

Step 1

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!