Pumpkin Butterscotch Bread Pudding

By á-47

Ingredients

• 1 loaf (14 oz) cinnamon challah bread or cinnamon brioche, cut into 3/4" cubes (about 10 cups)
• 4 eggs
• 2 cans (12 fl.oz. each) evaporated milk
• 1 can (15 oz) Libby's pure pumpkin
• 1 cup plus 1 Tbsp. sugar, divided
• 1 tea. vanilla
• 1 1/4 tea. cinnamon, divided
• 1/2 tea. salt
• 1 cup Nestle Toll House Butterscotch Flavored Morsels
• 2 Tbsp. packed brown sugar
• ice cream
• butterscotch topping

Preparation

Step 1

Preheat oven to 350 degrees. Grease 13x9" baking dish.

Spread bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.

Beat eggs in large bowl, stir in evaporated milk, pumpkin, 1 cup sugar, vanilla, 1 tea. cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

Combine brown sugar with remaining 1 Tbsp. sugar and remaining 1/4 tea. cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

Bake 45-55 minutes or until knife inserted comes out clean.

Cool on wire rack for 30 minutes.

Serve with ice cream and butterscotch topping.