Pumpkin Bread Pudding

Great Pumpkin Link Party !

You know the Party rules : Its all about Pumpkin so add your link and have fun….Lisa

Here’s a classic Louisiana Bread Pudding with a Pumpkin twist :

Pumpkin Bread Pudding

(14-oz.) loaf French Bread

Butter, for pan3/4 c. 

packed brown sugar3 

large egg yolks 2 

large eggs1 

(15-oz.) can pumpkin puree1 1/2 c. 

milk1 1/2 c. 

heavy cream1/4 c. 

bourbon, optional 1 tsp. 

pure vanilla extract1 tsp. 

cinnamon1/2 tsp. 

kosher salt1/4 tsp. 

ground nutmeg1/4 tsp. 

ground ginger

Caramel, for serving 

  1. The day before: Slice bread into 1″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.) 
  2. Preheat oven to 350°. Butter a large baking dish. In a large bowl, whisk together sugar, yolks, and whole eggs. Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices. Add bread and toss to combine. Let bread soak for 10 minutes. 
  3. Transfer mixture to prepared baking dish and bake until custard is set, 40 to 45 minutes. Let cool 20 minutes before slicing. 
  4. Serve with caramel. 

Pumpkin Spice Coffee

  • 1/4 cup ground coffee
  • 1 teaspoon ground allspice
  • 1/2 tsp ground cinnamon
  • 1 tsp white sugar
  • 4 cups water
  • 2 teaspoons half-and-half cream, or to taste

Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

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