Pumpkin Butter Bread Pudding

Welcome back!

Today, we have another pumpkin variation: this time with bread pudding! Bread pudding is a dish that is highly customizable, and so it was easy to adapt it for a seasonal, Thanksgiving version. This recipe uses pumpkin butter, which is a bit of a deceiving name, as there's no butter or any sort of dairy involved in this ingredient. In fact, it's really just pumpkin with some sugar, honey, and spices, but it functions incredibly well in adding flavor and sweetness to the dish!

Pumpkin Butter Bread Pudding

Makes 8 ramekins

Ingredients:

8 slices bread, cubed into about 1" cubes
6 eggs
2 cups milk
1/2 cup heavy cream (or more milk if you want)
1 teaspoon vanilla
1/2 cup spiced pumpkin butter (just add 1 teaspoon pumpkin spice if your pumpkin butter is not spiced)
Chopped pecans
Turbinado sugar

Directions:

Crack the eggs in a bowl and beat them evenly.
One at a time, mix in the milk, heavy cream, vanilla, and pumpkin butter until you get one even mixture.
Evenly distribute the bread cubes between all the ramekins.
Pour the liquid mixture into the ramekins. Make sure you don't fill them up too much (maybe about 90% full) as the pudding will expand when baking.
Top each ramekin with some chopped pecans and turbinado sugar.
Bake in the oven at 350°F for 25 minutes.

After making it, we thought you could enhance the "spice" flavor of this dish, so you could add some more cinnamon if you feel it's not too excessive, though the pumpkin butter already had some cinnamon in it. Also, we did use store-brought pumpkin butter, but there are plenty of good recipes for homemade pumpkin butter, and they seem fairly simple, so you could try for a bread pudding entirely from scratch!

-Chefpo

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