Pumpkin Bread Pudding With Caramel Syrup
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.