Pumpkin Bread Pudding With Caramel Syrup
Submitted by Erin
I always serve this decadent pudding at fall brunches and it's always a huge hit!
- 1 loaf Challah (note: if you can't get challah, any white, italian or french bread will work)
- 2 cups milk (or if you want it to be super rich, use half-and-half).
- 1 (15-oz) can pumpkin
- 1 cup brown sugar
- 2 eggs
- 2 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp freshly grated nutmeg
- 2 tsp vanilla
- 1¼ cup brown sugar
- ½ cup butter
- ½ cup milk (or half-and-half)
Make the bread pudding: Chop the Challah into small cubes. Spread evenly in a lightly greased 9-by-13 glass pan.
In large mixing bowl, whisk together milk, pumpkin, 1 cup brown sugar, eggs, cinnamon, cloves, nutmeg and vanilla.
Pour over bread cubes. Let stand 15 minutes to 2 hours.
Bake at 350 degrees for 45 to 60 minutes. Serve warm with caramel syrup.
For caramel syrup: melt butter and brown sugar over medium heat in small saucepan until sugar dissolves (approximately 5 minutes). Whisk in milk.
- When I have an early breakfast to make, I whip up the pumpkin mixture the night before and store it in the fridge. Then just pour it over the bread in the morning and pop it in the oven.
Submit!
