OK I know it’s only the beginning of October, but is it ever to early to start thinking about pumpkin desserts? I think not. Before you know it, Thanksgiving will be right around the corner. Sure we are used to pumpkin pie, but how about pumpkin bread pudding. I took my traditional bread pudding and added a little twist perfect for enjoying this Fall. It is so delicious straight out of the oven, but kick it up a notch by enjoying it with your favorite ice cream. I recommend salted caramel or vanilla. This recipe will definitely be a winner for you and your family! Looking for another great pumpkin based dessert idea? Check out my recipe for Pumpkin Banana Pudding Parfait
- 1 small loaf of day old bread (challah or Italian are my bread of choice)
- 3 tbsp of butter (melted)
- ½ cup rasisin
- 4 eggs beaten
- 1 and ¼ cup can pumpkin
- 1 cup milk
- 1 cup light cream
- ¾ cups sugar
- 1 tsp vanilla
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp salt
- Preheat oven to 350 degrees
- In a medium size buttered baking dish break the bread into small pieces. Next pour over the melted butter, then sprinkle on the raisins.
- Beat the eggs and salt together in a small bowl and pour it over the bread.
- In a medium pot combine the pumpkin, sugar, cinnamon, nutmeg, vanilla, milk and light cream. Cook on low heat until all ingredients are incorporated and warm into a creamy/milky consistency. Pour over the bread.
- Bake in the oven for 40 mins