Pumpkin Bread Pudding
@typhaniecooks This decadent Pumpkin Bread Pudding by @typhaniecooks has everything you need in an autumn dessert, and it’s SO easy to make! Recipe below. INGREDIENTS: 1 pound brioche loaf 1 15-ounce can pumpkin purée 1.5 cups evaporated milk ¾ cup half-and-half ½ cup packed dark brown sugar ½ cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ teaspoon salt INSTRUCTIONS: Cut the brioche loaf into 1-inch squares. To a large mixing bowl, add the pumpkin, evaporated milk, half-and-half, dark brown sugar, granulated sugar, eggs, vanilla, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk well until smooth. Add the bread pieces to an extra-large mixing bowl, and pour the custard over them. Gently toss to evenly coat the bread. Let it sit for 20 minutes. (Tip: If you have the time, allow the bread pieces to sit at room temp uncovered for a few hours so it soaks up the custard even better.) Preheat the oven to 350˚F (180˚C). Grease a 9-inch square baking dish with nonstick cooking spray or butter. Transfer the bread pudding mixture to the greased baking dish. Bake for 50-55 minutes. Remove from the oven and allow to rest for 15 minutes before serving. Serve warm with vanilla ice cream and salted caramel sauce, if desired but highly recommended! Enjoy!
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