Pumpkin Eggnog Bread Pudding with Salted Maple Toffee Sauce
I’m one of those annoying people who buy everything pumpkin I can lay my hands on. You’re either with me or against me – there’s just no in between.
So, when Smith’s Dairy in Ohio had a contest about sharing holiday traditions, I knew I wanted to create a true blue holiday dessert using both my beloved pumpkin and my husband’s treasured eggnog. Click HERE to go directly to Smith’s Dairy Holiday Recipe eBook that includes my winning recipe, also shown below!
There were 3 lucky winners, shown here:
We each won a wonderful set of Le Creuset bakeware –
In my recipe, I used country white bread in my recipe, but you could use any white bread, brioche or thick Texas toast. Canned pumpkin and a host of pumpkin pie spices made it into a rich and decadent dessert that our neighbors and friends were glad to try out for us.
Toast your bread cubes in the oven to dry them out a bit since they more than likely aren’t dry enough to do the trick of soaking up the liquid. Then simply pour the wet mixture over the bread cubes.
It looks sort of “runny,” but when it bakes, the liquid is absorbed, and the end result is simply luscious. You’ll want to first pack down the bread to make sure the liquid covers every single inch. Every bread pudding, in my humble opinion, needs a glaze, so I made a salted toffee glaze to drizzle over the top to take the recipe over the top.
- 24 ounce loaf Country White Bread, cut into 1-inch cubes, crust on
- 1 Tablespoon cold unsalted butter
- 1 ½ cup Smith’s Vitamin D Milk
- 1 cup Smith’s Traditional Eggnog
- 1 cup Smith’s Heavy Whipping Cream
- 1 15-ounce can pure pumpkin
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ Tablespoons pumpkin pie spice
- 4 eggs, slightly beaten
- 1 ½ teaspoon pure vanilla extract
- 1 cup raisins
- ¼ cup salted butter
- 1 cup light brown sugar
- ½ cup sweetened condensed milk
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- Heat oven to 350ºF. Generously grease 9x13-inch baking dish with 1 Tablespoon cold butter.
- Spread bread cubes evenly onto a large baking pan with sides and bake 7-8 minutes, just until beginning to turn light golden. Place toasted bread cubes into prepared baking dish.
- In a large bowl, whisk milk, eggnog and whipping cream. Add canned pumpkin, pumpkin pie spice, eggs, vanilla and raisins. Whisk until completely combined. Place prepared baking dish inside large baking pan. Pour pumpkin mixture over bread cubes and push bread down into wet mixture with a rubber spatula until all liquid saturates bread.
- Carefully fill baking pan halfway with water to make a water bath for the bread pudding. Bake 45 minutes.
- To make Toffee Sauce, melt butter in a medium saucepan on medium heat. Add brown sugar, sweetened condensed milk, maple syrup and salt and continue to cook, stirring constantly, 3-4 minutes. Remove from heat, add vanilla and stir. Drizzle over warm bread pudding.
- Serves 12.