This year we had a not-so-traditional Thanksgiving feast, but at least we did have something made from pumpkin. At the top of my list to make again was Pumpkin Bread Pudding, adapted from a Southern Living recipe, Caramel-Pecan-Pumpkin Bread Pudding.
This is a super easy, heart warming, comfort food kind of recipe. Basically, I cut the original Southern Living recipe in half which was enough to filled 10 (4 oz.) ramekins.
Pumpkin Bread Pudding – adapted from Southern Living Caramel-Pecan-Pumpkin Bread Pudding
- 5 cups bread cut into 1 inch pieces
- 2 large eggs
- 1 (15 oz.) can pumpkin
- ¾ cup milk
- ½ cup half and half
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Place bread pieces in a large mixing bowl. In a separate bowl or large measuring cup whisk eggs, then add the next 8 ingredients. Once the pumpkin mixture is well blended pour over the bread pieces.
Stir lightly to coat the bread pieces. Cover the bowl with plastic wrap and chill 8 to 24 hours.
While the oven is pre-heating to 350°, spoon the pumpkin bread mixture into 10 greased ramekins. Place the ramekins on a large foil lined cookie sheet. Bake at 350° for 35 minutes.
Serve warm topped with whipped cream.
The original recipe has a delicious caramel pecan sauce, however I’m not sure the pumpkin flavor needs the extra embellishment.