Pumpkin Butterscotch Bread Pudding

By á-3360

I used Pepperidge farm cinnamon swirl bread...

Ingredients

• 1 loaf ( 14 oz) cinnamon challah or cinnamon brioche bread cut into cubes ( about 10 C)
• 4 large eggs
• 2 cans (12 oz) evaporated milk
• 1 can (15 oz) 100% pure pumpkin
• 1 C. plus 1 Tbs. sugar divided
• 1 tsp. vanilla
• 1 1/4 tsp. cinnamon, divided
• 1/2 tsp. salt
• 1 C. butterscotch chips
• 2 Tbs. packed brown sugar
• Vanilla ice cream

Preparation

Step 1

Preheat oven ot 350. Grease a 9x13 baking dish. Spread bread cubes in a single layer on rimmed baking sheets. Bake, tossing occassionally for 10 mins or until dry. Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 C. sugar, vanilla,1 tsp. cinnamon, and salt. Add bread and toss gently to coat. Transfer mixture to prepared baking dish; let stand for 30 mins or until bread is thoroughly saturated. (press down bread occassionally) Combine brown sugar with remaining 1/4 tsp of cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture. Bake 45- 55 mins or until toothpick comes out clean, Cool on wire rack for 30 mins ( it will allow the bread pudding to set) Serve warm with ice cream