PUMPKIN EGGNOG BREAD PUDDING

Pumpkin Eggnog Bread Pudding image

Provided by Paula Todora

Time 1h

Number Of Ingredients 18

BREAD PUDDING:
24 oz package country white bread, cubed into 1" cubes
1 Tbsp unsalted butter
1 1/2 c whole milk
1 c eggnog
1 c heavy cream
15 oz can(s) pure pumpkin
1/2 c light brown sugar
1 1/2 Tbsp pumpkin pie spice
4 eggs, slightly beaten
1 1/2 tsp vanilla extract
1 c raisins-regular or golden
SALTED MAPLE TOFFEE SAUCE:
1/4 c butter
1 c light brown sugar
1/2 c sweetened condensed milk
1/4 c pure maple syrup
1/4 tsp salt

Steps:

1. 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.
2. 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.
3. Carefully fill baking pan halfway with water to make a water bath for the bread pudding. Bake 45 minutes.
4. 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.