Pumpkin Bread Pudding

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.

 

 

Cheers!