Pumpkin Bread Pudding

breadpudding

October is finally here which means it’s time for Pumpkin Everything!!!

Our Executive Chef at the Creekside Grille is getting in the Fall Spirit with this Amazing Pumpkin Bread Pudding!

16 oz pumpkin puree

1 ½ quarts half – n – half

5 large eggs

¼ cup pumpkin pie spice

½ cup brown sugar

½ cup granulated sugar

12 cups cubed French toast bread (thick sliced egg bread)

Additional granulated sugar for coating the baking dish

In a mixing bowl combine and whisk together pumpkin puree, half & half, eggs, pumpkin pie spice, brown sugar and granulated sugar. Coat the bottom and sides of a baking dish with shortening or canola oil. Evenly coat the oil with granulated sugar. Put the bread cubes into the baking dish, spreading them evenly. Pour the egg – half & half mixture over the bread. Cover with aluminum foil. Bake in a 350 degree oven for about 30 minutes or until a pick inserted into the center of the bread pudding comes out clean. Serve immediately or cool and reheat as desired.

ENJOY!

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