Pumpkin Bread Pudding

By á-41955

Ingredients

• 1 cup milk
• 1 cup heavy whipping cream
• 4 eggs
• 1/2 cup brown sugar
• 1/4 cup honey
• 2 tablespoons bourbon (or a teaspoon vanilla extract)
• 15 ounces pumpkin puree
• 1/2 tablespoon pumpkin pie spice
• 6-7 cups diced challah or brioche (I used pumpkin English muffins)
• 2 tablespoons butter, melted
• 1/2 cup pecans (optional)

Details

Adapted from pinterest.com

Preparation

Step 1

Preheat the oven to 350 F.

Brush the baking dish with butter.

Cube the bread and place it on the baking dish and pour the remaining butter on the bread cubes.

In a mixing bowl, whisk together the half and half, eggs, brown sugar, honey or maple syrup, Bourbon, fresh pumpkin puree and pumpkin spice.

Pour the pumpkin mixture over the bread cubes, mix well and allow the custard to soak the bread for 20 minutes.

Place the baking dish in a larger dish and pour in hot water half way up the side of the baking dish.

Bake the bread mixture in oven for 35 – 45 minutes.
Caramel Sauce Topping:

1 cup brown sugar
1/2 cup butter
1 tablespoon white corn syrup
1 teaspoon vanilla

10 minutes before the bread pudding is done, in a saucepan stir brown sugar, butter and corn syrup until sugar is melted, about 5 minutes.

Stir in vanilla and pour over top of bread pudding. Make dents in pudding so it soaks in all over. Bake for 5 more minutes.

Serve warm