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Pumpkin Bread Pudding with Classic Hard Sauce

Makes a 9x13” pan.


Bread Pudding

Ingredients:

8 medium-size Croissants

1-1/2 Cup Whole Milk

1-1/2 Cup Heavy Cream

1 15-oz. Can Pumpkin

½ Cup White Granulated Sugar

1-1/2 Cup Light Brown Sugar

5 Large Eggs, at room temperature

2 Teaspoons Vanilla

2 Teaspoons Pumpkin Pie Spice

1 Teaspoon Cinnamon

½ Teaspoon Nutmeg








Directions:

  • Preheat oven to 350 degrees.

  • Spray a 9”x13” baking dish with non-stick cooking spray.

  • Tear bread into 1’ to 2” pieces and add to a large bowl.

  • In another bowl, whisk together the milk, cream, pumpkin, eggs, white sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and nutmeg until combined.

  • Pour liquid mixture over bread and stir gently to coat. Let soak for about 20 minutes.

  • Spread into baking dish and bake in oven for about 50 to 60 minutes, until center is set.

  • Cut warm pudding into squares, plate, and drizzle with warm Classic Hard Sauce.

Classic Hard Sauce

Ingredients:

¾ Cup White Granulated Sugar

½ Cup Unsalted Butter, melted

1 Teaspoon Pure Vanilla Extract

1 Large Egg, beaten, at room temperature

¼ Cup Brandy

Pinch Grated Nutmeg

Pinch Orange Zest


Directions:

Mix together the white granulated sugar, unsalted butter, vanilla extract, and egg in a saucepan set over medium heat.

Cook, stirring, until the sugar melts.

Add the brandy and stir for one minute.

Add the grated nutmeg and orange zest.

Serve warm.


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Pumpkin Bread Pudding with Classic Hard Sauce
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