Pumpkin Snickerdoodle Bread Pudding
Diced chunks of french bread soaked in a pumpkin custard, dusted with cinnamon sugar, and baked. Served with stellar Fleur de Sel Vanilla ice cream from High Road Ice Cream
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 20 mins
Servings: 12 servings
For the bread pudding:
- 6 large eggs
- 15-ounce can pumpkin puree (about 1.5 cups)
- 2 cups half and half
- 1 cup milk
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup dark rum (optional - use more milk instead, if desired)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 12-ounce loaf french bread
- High Road Fleur de Sel Vanilla Ice Cream for serving
For the topping:
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
Prepare 9x13 baking dish by greasing with butter. Slice French bread into 2 inch slices and then cube. Place all cubes into prepared dish. Set aside.
In a large bowl, add eggs, pumpkin puree, half and half, milk, sugars, rum, salt, cinnamon, ginger, cloves, and nutmeg. Whisk together to combine.
Pour mixture evenly over the cubed bread. Gently fold to coat all the bread. Press down with the back of the spatula to push bread into the custard. Cover with plastic wrap and refrigerate overnight or for at least 5 hours and no more than 24 hours. We need this time to make sure the bread soaks up all the custard.
Once the pudding has set, preheat oven to 350 degrees. Mix cinnamon and sugar together for the topping. Dust pudding with cinnamon sugar topping. Bake in preheated oven for 40-50 minutes, or until it's no longer jiggling. Remove from oven and let it sit for 10 minutes before serving.
Scoop or slice bread pudding into 12 portions. Top with High Road Fleur de Sel Vanilla Ice Cream and serve immediately.