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Pumpkin Butterscotch Bread Pudding

This bread pudding features fall flavors pumpkcinnamon. (Courtesy Nestle)

This bread pudding features the fall flavors of pumpkin and cinnamon. (Courtesy Nestle)

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Updated: November 4, 2011 6:18PM


10 cups (1 14-ounce loaf) cinnamon challah bread or cinnamon brioche, cut into ¾-inch cubes (see Note)

4 large eggs

2 (12-ounce) cans evaporated low-fat 2 percent milk

1 (15-ounce) can 100 percent pure pumpkin

1 cup plus 1 tablespoon granulated sugar, divided

1 teaspoon vanilla extract

1¼ teaspoons ground cinnamon,

½ teaspoon salt

2 tablespoons packed brown sugar

1 cup butterscotch-flavored morsels

1/2 gallon vanilla slow-churned light
ice cream

Preheat oven to 350 degrees. Grease (9-by-13-inch) baking dish.

Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.

In large bowl, beat eggs; stir in evaporated milk, pumpkin, 1 cup sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer to prepared baking dish; let stand 30 minutes, or until bread is thoroughly saturated (press down bread occasionally).

Combine brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon; set aside. Sprinkle butterscotch morsels over bread mixture; top with brown sugar mixture. Bake for 45 to 55 minutes, or until knife inserted in center comes out clean. Cool on wire rack 30 minutes (to allow pudding to set). Serve warm with a scoop of ice cream.

Note: You can use regular challah or brioche, but add an additional ½ teaspoon cinnamon to egg-pumpkin mixture.


Nutrition facts per serving: 616 calories, 17 g fat, 11 g saturated fat, 124 mg cholesterol, 90 g carbohydrates, 66 g sugars, 13 g protein, 445 mg sodium, 3 g fiber

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