Pumpkin Egg Nog Bread Pudding

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 tbsp Brown sugar, packed
  • 1 1/2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1 Powdered sugar
  • 1/8 tsp Salt

• Bread & Baked Goods

  • 1 1 lb. loaf Ciabatta

• Dairy

  • 1 cup Whole milk

• Other

  • 2 cups International delight® classic nog

Found on cookingforkeeps.com

Ingredients

• 1 lb. loaf of ciabatta, cut into ½” cubes (about 10 cups)
• ¾ cup pumpkin puree
• 2 cups International Delight® Classic Nog
• 1 cup whole milk
• 4 eggs
• 1½ tsp. ground cinnamon
• ¼ tsp. nutmeg
• 3 Tbsp. brown sugar, packed
• ⅛ tsp. salt
• Powdered sugar for garnish

Directions

• Preheat the oven to 350° F. Grease a 9”x 13.5” (2 quart) oval baking dish.
• Spread the bread cubs on a baking sheet. Bake until slightly crisp but not brown, about 8 minutes. Cool and pour into the greased baking dish.
• Whisk together the pumpkin, eggnog, milk, eggs, cinnamon, nutmeg and brown sugar. Pour the mixture on top the bread cubes and gently use the back of a wooden spoon to press the bread into the liquid. Let soak for 15 minutes.
• Place the baking dish on a large baking sheet and place it in the oven. Bake until the pudding is puffed and golden brown, about 60-65 minutes.
• Let the pudding cool slightly, then dust with powdered sugar. Serve warm,