Pumpkin Bread Pudding will likely be one of the best things you bake this fall! Yes it’s just that good! It tastes just like pumpkin pie but in bread pudding form. It’s rich and creamy and delicious in every way. This stuff is over-the-top delicious and likely to be a family favorite! You can prep it a day in advance and store it in the fridge then bake the following day but do be sure to serve it warm for best results.
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
4 large eggs
2 large egg yolks
1 1/2 cups Farmer's All Natural half and half
1 cup Farmer's All Natural whole milk
1 (15 oz) can pumpkin
1 tsp vanilla extract
1 (16 oz) loaf hearty crusty french bread, such as La Brea, cut into 1-inch cubes
Your favorite salted caramel sauce, for serving
1/2 cup toasted pecans, chopped, for serving
Sweetened whipped cream, for serving
Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt.
Whisk in eggs and egg yolks. Stir in half and half, milk, pumpkin and vanilla.
Place bread cubes in an extra large mixing bowl. Pour half and half mixture evenly over bread cubes then gently toss to coat. Let rest 10 minutes.
Spoon mixture into a buttered 12 by 8-inch or 13 by 9-inch baking dish (lightly press down on the cubes to even it out a little). Bake in preheated oven until set, about 45 - 50 minutes.
Let cool for a few minutes then cut and serve with salted caramel sauce, pecans and sweetened whipped cream.
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