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Caramel Pumpkin Bread Pudding

Pumpkin Bread PuddigIf you count calories or check sugar content this recipe is not for you. Just cover your eyes and continue on to the next post. If you hate us “Basic” women that love pumpkin and pumpkin spice skip on to the next post as well. I just want to be upfront about this. I love pumpkin and pumpkin spice year round. This concoction came about when I found three loaves of bread in the fridge labeled “for bread pudding.” Well if that wasn’t a sign I don’t know what is. So to be honest this recipe consists of a mixture of Japanese milk bread and Texas Sweet Toast bread, you can use only kind of sweet bread if that is what you have (Im looking at you King’s Hawaiian Rolls). White bread will work with this recipe. The rest of the ingredients are really straight forward and are part of my pantry basics.

Judging by the ingredients you might think this recipe is super sweet and its not. The only “sweetish” part is the caramel sauce topping, which even that is a little more salty since I always used salted butter. I know blasphemy, rag on me later. Focus on the important facts I said caramel and pumpkin in the same recipe.

As for the Halloween theme, Im obsessed with all things Halloween. I thought what better day to go live then Halloween. I love it so much that it actually plays a vital role in our house hunting queries.  Does the neighborhood have trick or treaters? Do they have decorating rules? Know of any great neighborhoods out there? Seriously message me about them. Most of our decorations come from Target and Michaels. Animated decorations are my favorite and anything with sparkles. I have boxes of decorations I haven’t been able to use yet due to space or neighborhood regulations so stay tuned.

Later this week we will do a post that introduces us more but for now enjoy this Caramel Pumpkin Bread Pudding. Thank you for stopping by. Have a Happy Halloween.

Pumpkin Bread PuddigPumpkin Bread Puddig

AuthorourbutterhalvesCategoryDifficultyBeginner

Yummy and easy pumpkin bread pudding perfect for a large gathering.

Yields12 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients:
 44 oz stale bread
 8 eggs
 1 cup milk
 6 oz evaporated milk
 1 cup heavy cream
 1 tsp pumpkin pie spice
 15 oz pure pumpkin
 1 tsp cinnamon
 1 cup dark brown sugar
 1 tsp vanilla bean paste
Topping
 ½ cup salted butter, cold
 ¾ cup almond flour
 ¾ cup dark brown sugar
 ¾ cup rolled oats
 1 tsp pumpkin pie spice
Caramel Sauce
 ½ cup salted butter
 1 cup dark brown sugar
 ¼ cup heavy whipping cream

Method:
1

Preheat oven to 350 degrees.

2

In an extra large mixing bowl whip eggs, pumpkin, milk, cream, evaporated milk, vanilla bean paste, cinnamon, pumpkin pie spice. Add bread cubes into mixture and make sure bread is covered with egg mixture

3

Pour into a greased baking dish about 8” x 13” and place aside

4

In a food processor add butter, almond flour, rolled oats, brown sugar, pumpkin pie spice and pulse to pea sized clumps appear. Don’t be afraid of over pulsing it the topping will taste great anyways. Sprinkle topping over the top of bread and egg mixture. Bake for 45 minutes.

5

While baking place a medium sauce pan over medium high heat and melt butter and brown sugar while vigorously stirring. When the mixture starts to come together into a smooth thick sauce add heavy cream, be careful mixture will start to bubble. Continue to stir till mixture coats the back of the spoon and starts to harden. Turn off and set aside.

6

Pour over bread pudding and serve or refrigerate after completely cooled.

Ingredients

Ingredients:
 44 oz stale bread
 8 eggs
 1 cup milk
 6 oz evaporated milk
 1 cup heavy cream
 1 tsp pumpkin pie spice
 15 oz pure pumpkin
 1 tsp cinnamon
 1 cup dark brown sugar
 1 tsp vanilla bean paste
Topping
 ½ cup salted butter, cold
 ¾ cup almond flour
 ¾ cup dark brown sugar
 ¾ cup rolled oats
 1 tsp pumpkin pie spice
Caramel Sauce
 ½ cup salted butter
 1 cup dark brown sugar
 ¼ cup heavy whipping cream

Directions

Method:
1

Preheat oven to 350 degrees.

2

In an extra large mixing bowl whip eggs, pumpkin, milk, cream, evaporated milk, vanilla bean paste, cinnamon, pumpkin pie spice. Add bread cubes into mixture and make sure bread is covered with egg mixture

3

Pour into a greased baking dish about 8” x 13” and place aside

4

In a food processor add butter, almond flour, rolled oats, brown sugar, pumpkin pie spice and pulse to pea sized clumps appear. Don’t be afraid of over pulsing it the topping will taste great anyways. Sprinkle topping over the top of bread and egg mixture. Bake for 45 minutes.

5

While baking place a medium sauce pan over medium high heat and melt butter and brown sugar while vigorously stirring. When the mixture starts to come together into a smooth thick sauce add heavy cream, be careful mixture will start to bubble. Continue to stir till mixture coats the back of the spoon and starts to harden. Turn off and set aside.

6

Pour over bread pudding and serve or refrigerate after completely cooled.

Caramel Pumpkin Bread Pudding

 



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