This delicious dessert will become a favorite around your Thanksgiving
table! Dress up this lovely pumpkin bread pudding with a dollop of fresh
whipped creme or a scoop of vanilla ice cream. Serve with coffee or hot
wassail!
Optional (but worth it), a handful of chopped pecans and a handful of chocolate chips.
6 large eggs
1-1/2 tsp pumpkin spice
1/4 tsp salt
1/2 cup canned plain pumpkin
3/4 cup sugar plus and extra 2 tbsp of sugar
1 cup whole
milk
2 cups heavy cream
Optional:
Whipped Cream or Vanilla Ice Cream (optional but worth it)
Directions
Prepare cake as directed on box adding the pecans and chocolate chips
Let cool completely and cut into 1/2 - inch cubes with a serrated knife.
Spread cubes in a single layer on a lightly greased jellyroll pan. Bake
at 400 degrees for about 10-15 minutes or until cake is lightly
toasted. Remove from oven and set aside. Can be done ahead.
For The Bread Pudding
Preheat Oven to 350 degrees.
Whisk together the eggs, sugar, pumpkin,spice and
salt in a large mixing bowl until well blended. Whisk in milk and heavy
cream until incorporated and well mixed.
Add the toasted pumpkin cubes
to the liquid mixture and stir gently to moisten evenly. Let stand for 20-30 minutes.
Grease a 9 x 13 -inch baking pan (2 qt) well. Pour bread pudding mixture
into
baking dish, spreading evenly; sprinkle with the 2 tbsp of sugar.
Bake at 350
degrees for about 50 minutes or until set in
the center. Let stand for 10 minutes before serving. Serve warm with
whipped cream or ice cream.
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
