Pumpkin Bread Pudding

September 7th, 2010 Print

Thanks to Devorah Drew of New Hempstead, NY for sharing this recipe!

What a great way to use leftover challah!

Ingredients:

1 1/2 cups non-dairy creamer
3/4 cup canned solid pack pumpkin
1/2 cup sugar
2 large eggs
1 egg yolk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
pinch of ground cloves
2 tablespoon bourbon
5 cups challah, cubed
3/4 stick margarine, melted

Directions:

  1. Preheat oven to 350 degrees with rack positioned in the middle of the oven. Whisk pumpkin, creamer, sugar, eggs, yolk, salt, spices and bourbon together in a bowl.
  2. Toss Challah and margarine together in a bowl. Add the pumpkin mixture and toss to coat. Transfer to an ungreased 8 inch square baking dish and bake until custard is set – about 25-30 minutes.

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Comments

One Response to “Pumpkin Bread Pudding”
  1. Anonymous says:
    September 7, 2010 at 1:58 PM

    Shana tova to you Devorah!
    Love,
    Dinka

    Reply
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