Pumpkin Bread Pudding #PumpkinWeek

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 6 Eggs, large

• Canned Goods

  • 14 oz Evaporated milk, fat-free

• Baking & Spices

  • 1/4 tsp Allspice, ground
  • 1/2 cup Brown sugar
  • 1/2 cup Caramel bits
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Sugar

• Nuts & Seeds

  • 1/2 cup Pecan, halves

• Bread & Baked Goods

  • 6 cups Brioche bread

• Other

  • 1 cup Pupkin puree

Found on akitchenhoorsadventures.com

Description

Ingredients

• 14 ounces fat free evaporated milk
• 6 large eggs
• 1 cup pupkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 6 cups cubed brioche bread
• 1/2 cup caramel bits
• 1/2 cup pecan halves

Directions

• Combine first ten ingredients (evaporated milk through cloves) in a mixing bowl and set aside.
• Spread the bread in the bottom of a 9 x 13 casserole dish. Sprinkle with the caramel bits and pecans.
• Pour the milk mixture over the bread. Press the bread into the liquid and allow to sit 15 minutes. Press the bread into the liquid again and allow to sit an additional 15 minutes before baking at 350 for 45 minutes to an hour or until the pudding is set and a toothpick inserted in the center comes out clean.
• Allow to cool slightly before serving with ice cream.