*Thank you to everyone who celebrated my 100th post with me by entering to win a $100 gift card from amazon.com. I have announced the winner at the bottom of this post.*
I’ve mentioned before how much I have always enjoyed bread pudding. This pumpkin spice bread pudding is bread pudding all decked out for the season. It is made with pumpkin spice egg nog rather than the usual milk or cream. The original recipe labeled this as overnight french toast, so you could definitely use it as a special breakfast treat during the upcoming holidays, or serve it as bread pudding for a festive dessert. It is great anytime.
I have made this pumpkin spice bread pudding for the past several fall seasons, and it has always been decadent and delicious. When I made it this time, I was using an oven at church, and I think I got a little bit paranoid about making sure it was baked all the way through and not soggy inside, so I baked it a few extra minutes. It should not have had the few extra minutes. I felt it was a little bit dry. My advice to you is to learn from my mistake and start your bake time on the low end of the time frame and check it at that point. There should still be a little jiggle left to the pudding, and it will appear a little bit wet and bubbly on top. As it cools, it will set and firm up inside.
You can top this with some fresh whipped cream spiced with a little cinnamon or pumpkin pie spice, ice cream, or, if you want to serve it as baked french toast, top it with maple syrup or even some butter.
Pumpkin Spice Bread Pudding
- 1 pound loaf of French bread, cut into 1 inch cubes
- 8 whole eggs
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 and 1/2 cups pumpkin spice egg nog
- 4 tablespoons brown sugar, preferably dark brown
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- butter or cooking spray for preparing the pan
for the topping:
- 1/4 cup packed brown sugar, preferably dark brown
- 1/4 cup white sugar
- 2 tablespoons flour
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 tablespoons cold butter
for the garnish: (Optional: whipped cream spiced or sprinkled with some pumpkin pie spice, maple syrup, butter)
- Spray or butter the sides and bottom of a 9 x 13 baking pan and set aside.
- Place bread cubes in a large mixing bowl and set aside.
- In a separate medium-sized bowl, whisk eggs and then add pumpkin. Whisk until smooth.
- Mix in pumpkin spice egg nog. Add brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla and whisk until combined.
- Pour mixture over the bread crumbs and gently toss to combine. Let sit for a few minutes and then toss again to make sure all bread is covered. Pour mixture into the prepared pan, cover, and refrigerate over night.
- In a small bowl, combine brown and white sugar, flour, pumpkin pie spice, and cinnamon. Cut butter into small chunks and crumble with the other ingredients with a fork or your fingers. Cover and place crumb topping in the refrigerator over night.
- In the morning, take bread mixture out of the refrigerator to take the chill off for 30-60 minutes. Gently mix and turn over the bread again to make sure all of the bread is coated. Preheat the oven to 350 degrees. Uncover the pan and sprinkle with the buttery crumble topping.
- Bake for 45-55 minutes. The bread pudding will puff up considerably. It should have a little jiggle and look a little wet on top. Try not to over bake. Remove from oven and let cool for 10 minutes or so. After a few minutes, the “puff” will go back down. Cut into squares for serving.
- To serve for breakfast: consider adding butter, maple syrup, or sweetened whip cream. To serve as dessert: top with sweetened whip cream or ice cream. *If you accidentally over baked the pudding, try using maple syrup over the top for moistness.
*Can be served warmed, room temperature, or chilled in the refrigerator. Store in an airtight container on the counter or in the refrigerator.
Source: Our Best Bites
Amazon.com $100 winner!
I am pretty low-tech when it comes to drawings. I made a spreadsheet with everyone’s name on it and then cut the names apart and put them into a bowl to draw out a winner. I did this on video, so you could see the excitement, but my video file is too large to be accepted by my blog program, and I don’t know how to fix it. Another thing to add to my blog “to-do and to-learn” list. 🙂 In the meantime, congratulations to…..
Gigi from Arizona
Thank you to everyone who visited my blog and entered to win. Be on the lookout for more exciting prizes and great recipes in the future. Become a subscriber to the blog for extra chances to win.