In honor of the season, I wanted to share a quick and easy holiday sweet treat! So yummy and so very easy to make. Here is a fabulous recipe for pumpkin bread pudding from my favorite “go-to” cookbook, Peace Meals. I hope you enjoy!
1 loaf brioche or challah bread, cubed
4 eggs
4 cups (1 quart) heavy whipping cream
2 cups sugar
3 cups canned pumpkin puree
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground ginger
1/4 teaspoon salt
Preheat the oven to 350 degrees fahrenheit. Lightly butter a 9×13″ baking dish and set aside. Place the bread cubes on a rimmed baking sheet and toast until golden grown; set aside. In a large bowl, mix together the eggs, cream, sugar, pumpkin and spices. Slowly add the bread to the mixture, allowing it to absorb the liquid (do not stir the bread into mush). When the bread is saturated, place the mixture into the prepared baking dish. Cover with foil and bake for 20 minutes. Uncover and bake for 10 to 15 more minutes until crisp and brown.
