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!
Enjoy.
Pumpkin Pie Bread Pudding with Challah
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
Print Recipe
Pin RecipeIngredients
- 1 large challah loaf, day old
- 1 15 oz. can pumpkin
- 8 eggs, beaten
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1 tablespoon butter, room temperature
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
For the Pecan Topping:
- 2 cups pecan halves, diced
- 1 cup brown sugar
- 1 stick butter, unsalted, room temperature
For the Cream Cheese Glaze:
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 stick butter, unsalted, room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- Butter a 13×9 inch dish with 1 tablespoon of softened butter.
- Cut Challah into 3/4 inch chunks and place in butter dish.
- Mix eggs, pumpkin, heavy cream, sugar, and vanilla, and spices in a separate bowl, beat well.
- Pour batter mixture over challah bread and press down to soak challah.
- Mix brown sugar, pecans and butter together until crumbly.
- Place nut mixture over bread.
- Bake bread pudding at 350 degrees for 50-60 minutes.
To Prepare Cream Cheese Glaze:
- Place all ingredients into a mixer and mix well.
- Heat mixture in microwave for about 15 seconds to thin.
- Remove bread pudding from oven, drizzle with half the cream cheese glaze.
- Allow bread pudding to cool 30 minutes, drizzle with remaining glaze.
- Serve with extra glaze.
Nutrition
- Serving Size: 6-8
