Easy Pumpkin Bread Pudding
Pumpkin bread pudding with pecan praline sauce: day-old bread, canned pumpkin, and a glossy caramel-pecan topping. Frugal, festive, fabulous.
Ingredients
- 1 one-pound loaf day-old bread
- 2 cups milk or half-and-half
- ¾ cup evaporated milk
- 1 15- ounce can pumpkin puree
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3 tablespoons butter melted
- 4 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- Slice or tear the bread into small pieces and place them in the prepared baking dish.
- In a large bowl, whisk together the milk or half-and-half, evaporated milk, pumpkin puree, granulated sugar, brown sugar, melted butter, eggs, vanilla, pumpkin pie spice, and kosher salt.
- Carefully pour the custard mixture over the bread pieces.
- Lightly press the bread down until it is completely covered in the custard.
- Let the pudding rest for about 15 minutes so the custard can soak into the bread.
- Bake for 50 minutes to 1 hour, or until the pudding is set and browned.