This is one of my FAVORITE recipes for fall and I always try to make it on Thanksgiving morning for breakfast because it’s so yummy and decadent and SO easy to make (cause who needs something HARD when you’re going to be slaving away in the kitchen for the rest of the day?!)
Here ya go! (and here’s a link to my recipe on my old site so you can see it all pretty:
1 loaf Challah bread (or soft white bread), cubed
2 cups milk (or half-and-half)
1 can pumpkin
1 cup brown sugar
2 tsp. cinnamon
1 tsp. nutmeg (I use freshly ground)
1 tsp. cloves
2 tsp. vanilla
1 1/4 cup brown sugar
1/2 cup butter
1/2 cup milk
For the pudding:
1. Spray a 9X13 pan with cooking spray. Spread bread cubes evenly in pan.
2. Whisk milk, brown sugar, eggs, cinnamon, nutmeg and cloves in a large bowl. Pour over bread cubes.
3. Let sit 2 hours-overnight.
4. Pop into a preheated 350 degree oven for 40-60 minutes.
For the syrup:
1. Head butter and brown sugar in a small saucepan on low until melted.
2. Add milk and vanilla. Stir and pour over pudding warm.