Pumpkin Pie Bread Pudding
Spiced Pumpkin pie on top of rich vanilla custardy bread pudding, comfort, holidays, and decadence wrapped up in one amazing dessert.
Ingredients
Bread Pudding Layer
- 1 loaf Sweet bread 8-9 inch loaf ( I prefer brioche, challah, pan sobao, or French bread)
- 7 eggs Eggs
- 1/2 cup Granulated Sugar
- 2 Tbsp Vanilla Extract Use good vanilla the flavor really shines in the bread pudding
- 1 1/2 cup Half and Half
- 1/4 tsp salt
Pumpkin Pie Layer
- 2 eggs Eggs whole
- 15 oz Can of Pumpkin
- 1/2 cup Granulated sugar
- 1 1/3 cup Half and Half
- 2 Tbsp Cinnamon (ground)
- 1 tsp Ginger (dried and ground)
- 1/2 tsp Ground Cloves
- 1/2 tsp Ground Allspice
- 1/4 tsp Nutmeg (dried and ground)
Crumble Top
- 1/2 cup Flour
- 1/2 cup Sugar
- 1/4 cup Butter
- 1 tsp cinnamon
- 1.2 tsp salt
Cream Cheese Frosting
- 8 oz Cream Cheese (softened) 1/2 a package
- 2 cups Powdered Sugar
- 1 tsp vanilla
- 3-5 tbsp milk Add more milk 1 tbsp at time if the frosting is too stiff, add more sugar if it is too runny.
Instructions
- Preheat oven to 350 degrees
- Get a 9x13 inch casserole pan and spray it with oil.
Crumble Top
- In a separate bowl combine flour, butter, sugar, cinnamon and salt. You can use a mixer or mash it in a bowl with a fork. It should have the consistency of wet sand when you are done.
Bread Pudding Layer
- Cut up your bread into (roughly) 1-inch cubes
- Pour the cubed bread into the casserole dish and make sure it is evenly spread.
- In a medium sized bowl combine eggs vanilla, sugar, half and half, and salt.
- Whisk vanilla egg mixture until well combined.
- Carefully Pour vanilla egg mixture over the bread cubes, trying to wet all the bread evenly.
- Gently press the bread down into the egg mixture trying to ensure all of the bread is soaked.
- Set the bread egg dish aside while you mix your pumpkin layer.
Pumkin Pie Layer
- In a medium bowl combine pumpkin, eggs, half and half, all the spices, and the salt.
- Mix with a whisk or fork until well combined and evenly colored without any clumps of spice or egg.
- Gently pour pumpkin mixture over the bread mixture.
- Then pour the Crumb crust over the top of the pumpkin mixture.
- Cook for 1 hour to an hour and 10 minutes. Place the uncooked pumpkin pie bread pudding into the oven and set a timer
Cream Cheese Frosting Drizzle
- While the dessert is baking, and in a medium sized mixing bowl combine cream cheese and powdered sugar.
- Mix for 2 minutes with a hand or stand mixer.
- Add the vanilla and salt, then mix for another 30 seconds.
- Add the milk one Tablespoon at a time, until it is easily drizzled but not too watery.
- Set aside.
- Remove the cooked pumpkin pie bread pudding and allow to rest for 1 hour. The dessert can be eaten hot or cold, but I prefer room temperature, as the flavors are best. The dessert should be set and not at all giggly when it is removed from the oven.
- The last step is to drizzle on the cream cheese frosting.
- Put Cream cheese frosting on top of Pumpkin pie bread pudding after it has been baked and cooled.
- Enjoy!