Pumpkin Bread Pudding

So, I know what you’re gonna say – it’s Christmastime…she’s a little late for a pumpkiny posts! Well – pish posh! Yes, I’m a little late, but it IS technically still fall, and let’s be real here – I keep eating pumpkiny things all the way through Christmas! 🙂

So, this recipe is one I’ve been making for the past few years, and I absolutely love it. It all started when my friend and I ordered pumpkin bread pudding at a restaurant near us that we LOVE called Westside Tavern – they do this ridiculously decadent dessert the best (in my opinion) way possible: served steamy and hot, with a yummy salted caramel sauce and big scoop of cinnamon ice cream on top. I can still remember those first bites…mmmm! Eating this just warms you up from the inside out, and just tastes like heaven on a spoon!

So, what do I say after eating this? “I have to make this!!!” And so…that’s just what I did – went home and found what I believe to be a similar recipe from about.com, and have been making it ever since! The only difference between their recipe and mine, is that I leave out the cranberries, and top it with vanilla ice cream and caramel sauce. But hey – feel free to add the cranberries if you’d like, and top with whatever you’d like – fresh whipped cream, butter pecan ice cream…I mean…the possibilities are endless!

Pumpkin Bread Pudding

Yields 8-10 servings.

Ingredients:

• 8 ounces French bread (or another rustic, crusty white bread), torn into small pieces, about 5 cups
• 2 cups half and half
• 3 large eggs, slightly beaten
• 2/3 cup granulated sugar
• 2/3 cup dark brown sugar
• 1 can (15 ounces) pumpkin puree
• 3 tablespoons melted butter
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• 2-1 ratio of cinnamon sugar, to top with

Directions:

Butter or coat with cooking spray an 11 x 7 inch baking dish (or something close in size).

Preheat oven to 350° F.

In a large bowl, toss the torn bread with the half-and-half and set aside.

In another bowl, combine the eggs, both sugars, pumpkin, melted butter, spices, and vanilla. Blend well.

Pour pumpkin mixture over the soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if you wish.

Bake for 45 to 60 minutes, or until the pudding is firm and set, and a little toasty on top.

Cut into squares, and serve warm (best with a scoop of good vanilla ice cream and caramel sauce on top!).

Enjoy! (at whatever time of the year you so choose! )