The origins of bread pudding date back to the early 11th and 12th centuries as a way to use stale, leftover bread. A warm, comforting dish, this unique recipe combines a classic bread pudding with pumpkin and pumpkin spice for a delightfully fall dessert dish.
Ingredients
- 5 large eggs
- 1.5 cups packed brown sugar
- 1 tablespoon pumpkin pie spice
- 3 cups whole milk
- 1 can (15 ounces) solid-packed pumpkin
- 2 teaspoons vanilla extract
- 1 loaf (16 ounces) day-old French bread, cut into 1 inch cubes
- 8 ounces Havarti cheese, cubed
- 1 jar (16 ounces) salted caramel sauce, divided
Instructions
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1. Heat oven to 350 degrees Fahrenheit |
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2. Beat the eggs, brown sugar, and pumpkin pie spice in a large bowl until blended. Stir in milk, pumpkin, and vanilla until smooth. Fold in bread; let stand for 10 minutes. |
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3. Spoon half of the bread mixture in a greased 13 x 9 inch baking pan. Cover with Havarti. Drizzle with one cup salted caramel sauce. Spoon remaining bread mixture over top, lightly press down. |
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4. Bake, covered, for 20 minutes. Uncover and continue baking for 20-25 minutes until center is set and a temperature reads 160 degrees Fahrenheit. Serve warm with remaining caramel sauce. |