43 Print View Full Screen Save

Pumpkin Butterscotch Bread Pudding

Pumpkin Butterscotch Bread Pudding
Makes:
12
Prep Time:
30
minutes
Total Time:
115
minutes
Vegetarian
based on
1 reviews

With sugar, spice and everything nice, this delightful Pumpkin Butterscotch Bread Pudding is coated with scrumptious butterscotch morsels for a dessert that’s easy to be thankful for. And with a flavorful boost of pumpkin, what’s not to love?

Visit the Nestlé Kitchens blog to read more about this recipe, see step-by-step photos and a view a how-to video.

In this recipe:




Store Locator

Ingredients:

  • 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
  • 4 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 2 tablespoons packed brown sugar
  • Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream

Directions:

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

SPREAD bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.

BEAT eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

COMBINE brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.


Reviews:

Review This Recipe
  •  Star(s)

    Woww

    A G from Tampa, Fl

    Just made today, This is absolutely delicious!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 400
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 7g (36% of DV)
  • Cholesterol: 90mg (30% of DV)
  • Sodium: 390mg (16% of DV)
  • Carbohydrates: 64g (21% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 45g
  • Protein: 11g
  • Vitamin A: 110% of DV
  • Vitamin C: 0% of DV
  • Calcium: 25% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Pumpkin Butterscotch Bread Pudding

Ingredients

  • 1 loaf (14 ounces) cinnamon challah bread or cinnamon brioche, cut into 3/4-inch cubes (about 10 cups)
  • 4 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 teaspoon salt
  • 1 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 2 tablespoons packed brown sugar
  • Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream

 

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

SPREAD bread cubes in single layer on rimmed baking sheets. Bake, tossing occasionally, for 10 minutes or until dry.

BEAT eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

COMBINE brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture.

BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

add to my recipe box

Pumpkin Butterscotch Bread Pudding

Add to Folder Cancel

IMPORTANT

Soon the Recipe Box feature will no longer be available while we improve the experience. If you’d like to save this recipe, please bookmark or print it.

recipe added successfully!

Pumpkin Butterscotch Bread Pudding was added to your  folder.

Close

share with your friends

Pumpkin Butterscotch Bread Pudding