Pumpkin Bread Pudding

Pumpkin Bread Pudding
Pumpkin Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tablespoon plus

  • 2

    teaspoons unsalted butter, softened

  • 1

    cup half and half

  • 1 1/2

    cups heavy cream

  • 5

    eggs, large

  • 1/2

    teaspoon orange zest

  • 5

    tablespoons sugar

  • 6

    tablespoons brown sugar

  • 1

    tablespoon minced fresh ginger

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon nutmeg

  • 1

    teaspoon vanilla

  • 2

    tablespoons Grand Marnier

  • 2

    cups pumpkin puree

  • 8

    slices white bread, torn into 2" pieces

  • 1/2

    cup chopped walnuts

Directions

Preheat oven to 350 degrees. Lightly grease a 8 cup casserole with 2 teaspoons butter. Set aside. In a large bowl combine the half and half, cream, eggs, and orange zest. Add all of the sugar, 4 tablespoons of the brown sugar, spices, vanilla and Grand Marnier. Wisk together vigorously until well incorporated. Add pumpkin and whisk until incorporated. Fold in the bread and walnuts, mix thoroughly. Pour the mixture into the prepared casserole, dot with the remaining butter and sprinkle with the remaining brown sugar. Bake pudding in preheated oven until golden brown, about 1 to 1:15 hours. Serve warm with Kentucky Bourbon Sauce

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