With sugar, spice and everything nice, this delightful bread pudding is coated
with scrumptious butterscotch morsels for a dessert that’s easy to be thankful for.
And with a flavorful boost of pumpkin, what’s not to love?
1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2 tablespoons packed brown sugar
Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream
Heat oven to 350 degrees F. Grease 13 x 9-inch baking dish.
Spread bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally,
for 10 minutes or until dry.
Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar,
vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer
mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly
saturated (press down bread occasionally).
Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining
1/4 teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar
Bake for 45 to 55 minutes or until knife inserted in center comes out clean.
Cool on wire rack for 30 minutes (this will allow bread pudding to set).
Serve warm with ice cream.
Preparation Time: 30 min | Cooking Time: 55 min
Cooling Time: 30 min | Servings: 12