Today is not only a celebration of our brave Veterans, it’s also my Birthday!
Yep, it’s time to celebrate and party!
My Pumpkin Pie Bread Pudding is the perfect way to celebrate the special day!
First, let’s start with our Challah bread.
Challah is a Jewish bread that’s made with eggs, or oil and lots of butter and a little sugar.
According to my Jewish friends Challah is always served on the Sabbath.
I’m not Jewish, but I grew up eating Jewish food and I knew this would be the perfect bread to take my bread pudding to a new level of goodness!
Secondly, we need Pumpkin people!
You can’t make Pumpkin Bread Pudding without pumpkin.
I always try to use Organic ingredients in my recipes whenever possible.
When you have a kid with food allergies you learn that Organic is best.
Lastly, I mixed up eggs, cream, pumpkin and spices and soaked my Challah bread in the custard.
Allow the bread to soak about 30 minutes before baking.
You could mix everything up the night before then bring to room temperature the next day and bake.
Oh! Don’t forget the nuts.
Use as many pecans as you like!
If you don’t like pecans walnuts work really well.
After about 40 minutes of baking time.
Allow the bread pudding to cool and drizzle with my hot pumpkin pie cream cheese glaze.
Yes folks, this glaze is delicious and don’t forget to serve with extra glaze on the side.
Eat some pie and celebrate with me!