Dessert Recipes
Pumpkin Butterscotch Bread Pudding
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?
Prep: 30 min | Bake: 55 min | Cool: 30 min | Yield: 12 servings
Ingredients
- 1 (14 ounce) loaf cinnamon challah bread or cinnamon brioche, cut into 3/4 inch cubes (about 10 cups)
- 4 large eggs
- 2 (12 fluid ounce) cans Nestlé® Carnation® Evaporated Lowfat 2% Milk
- 1 (15 ounce) can Libby's® 100% Pure Pumpkin
- 1 cup + 1 tablespoon granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 1 cup Nestlé® Toll House® Butterscotch Flavored Morsels
- 2 tablespoons packed brown sugar
- Vanilla Dreyer's or Edy's Slow Churned Light Ice Cream
Instructions
- Heat oven to 350 degrees F. Grease a 13 x 9 inch baking dish.
- Spread bread cubes in a single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.
- Beat eggs in a 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 mixture.
- 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.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com.