What’s for dinner: Pumpkin Butterscotch Bread Pudding
Pumpkin Butterscotch Bread Pudding
Fall’s cooler weather spurs a taste for comfort foods, as well as a return to baked desserts. This seasonal sweet, studded with butterscotch morsels, is a tasty alternative to pumpkin pie. And talk about your versatile dishes: It was even better the next morning for breakfast, warmed in the toaster oven and topped with a dollop of whipped cream. What better way to start your day?
- 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
- 4 large eggs
- 2 12-ounce cans evaporated milk
- 15-ounce can pure pumpkin
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons ground cinnamon, divided
- 1/2 teaspoon salt
- 2 tablespoons packed brown sugar
- 1 cup butterscotch-flavored morsels (I only used about 1/2 cup)
- Vanilla ice cream (optional)
Preheat oven to 350 degrees. Grease 9-by-13-inch baking dish.
Spread bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.
Beat eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and 1/2 teaspoon salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish. Let stand for 30 minutes or until bread is thoroughly saturated (press down on bread occasionally).
Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining 1/4 teaspoon cinnamon. Sprinkle butterscotch morsels over bread mixture; top with brown sugar mixture.
Bake for 45 to 55 minutes, or until knife inserted in center comes out clean. Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.
Makes 12 servings.
— Nestle (meals.com)