Pumpkin Pie Bread Pudding
Begin celebrating the holiday with this Fall inspired pumpkin pie bread pudding. Layers of buttery bread with creamy pumpkin pie filling topped with pumpkin spice granola. This recipe can be baked the day before and heated in the oven the next morning.
Pumpkin Pie Bread Pudding
Yield:
Serves Approx. 25
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Special breakfast.
Ingredients
For the Bread Pudding:
- 2 - 16 ounce loaves of challah bread, torn into large chunks
- 32 ounce pumpkin spice international delights creamer
- 12 large eggs, lightly beaten
- 2 - 16 ounce cans pumpkin puree
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
For the Topping:
- 2 cups pumpkin spice granola
Instructions
For the Bread Pudding:
- Preheat oven to 400 degrees.
- Spray a lasagna pan {13 1/4 x 9 5/8 x 2 3/4-inch} with non stick cooking spray
- Place torn challah bread in a large bowl.
- Add the creamer, eggs, pumpkin salt, ginger, nutmeg and cinnamon.
- Mix until the bread has absorbed as much liquid as it can.
- Add to the prepared pan.
- Sprinkle with granola.
- Bake 30 minutes or until a knife inserted into the center comes out clean.
Notes
This is a LBC original!
MORE GREAT BREAD PUDDING RECIPES
1. OVERNIGHT EGGNOG BREAD PUDDING CRUNCH 2. PECAN PRALINE BREAD PUDDING 3. BERRIES N CREAM BREAD PUDDING WITH TRIPLE BERRY SAUCE 4. CARAMEL APPLE BREAD PUDDING
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