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Toffee-Caramel-Pumpkin Bread Pudding

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Submitted by: pamela.s

 

Toasted bread cubes are coated with a mixture of pumpkin, butter, cream, brown sugar, spices, and toffee chips, baked and topped with caramel topping and more toffee chips.
 

Ingredients

  • 5 slices plain white bread
  • 6 eggs, beaten
  • 1/4 cup butter, melted
  • 1 quart half-and-half or light cream
  • 1/2 cup packed brown sugar
  • 1 cup canned pumpkin
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup toffee chips, divided
  • 1 cup caramel ice cream topping

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Method

Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Cut bread into 1-inch cubes; toast in a hot oven, then place in a large bowl. In another bowl, whisk together eggs, butter, half-and-half, brown sugar, pumpkin, vanilla, cinnamon and pumpkin pie spice. Pour mixture over bread and stir well to coat bread, then allow to sit 10 minutes. Stir in 1/2 cup of the toffee chips then pour into the baking dish. Bake about 45 minutes or until custard is firm. Remove from the oven; drizzle with caramel topping and sprinkle with remaining toffee chips. Serve warm.

 

Notes: My mother always baked bread puddings and tried different ingredients to fit the occasion. I remember she made a pumpkin variety for fall but I never had the recipe. This is close to the way that I remember hers.

 

Number of Servings: 8-10

 

Submitted by: pamela.s ()

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