Pumpkin Bread Pudding

This is such a comforting dessert. I used to make it when the kids were little and we would go to Aunt Anne’s house after trick-or-treating on Halloween. This year she started up the tradition again, even though there was only one “kid” there…he’s 21!
This can be made up to two days before, refrigerate it and reheat when ready to serve.
A perfect dessert to have for the holidays. Serve it with homemade or store-bought whipped cream.

Ingredients

• 1 15 oz Can Pure Pumpkin or 1 1/2 Cups Fresh Pumpkin
• 2 tsp Pumpkin Pie Spice
• 1/2 Cup Packed Brown Sugar
• 3/4 tsp Salt
• 1 tsp Vanilla
• 1/2 Stick of Butter (1/4 cup), melted
• 1 1/2 Cups Half-and-Half
• 2 Large Eggs
• 7 Cups Bread, toasted and cubed. I used the Take and Bake Baguette 2-loaf pack from Target

 

Directions

1. Preheat oven to 350 degrees.
2. Butter a 2-quart baking dish.
3. Toss your cubed bread onto a sheet pan and bake for 5 – 7 minutes. Remove from the oven and let cool.
   
4. In a large bowl, stir together the pumpkin, pumpkin pie spice, brown sugar, salt, and vanilla.
   
5. Next, whisk the eggs, and then add the melted butter and half-and-half and whisk again.
   
6. Add egg mixture to the pumpkin and stir until combined.
7. Toss in the toasted bread and stir until bread is fully covered.
   
8. Cover the bowl with a piece of parchment paper. Place a small plate and with a
   heavy can on top. Let sit for 15-20 minutes until all of the pumpkin is soaked into the bread.
    
9. Remove can, plate, and parchment, and scoop the bread custard mixture into the butter dish. Press down slightly so that the top is even.
10. Bake at 350 degrees until the custard is set, about 25 minutes.
    
11. Let cool slightly. Serve warm or at room temperature with fresh whipped cream.