Pumpkin Toffee Bread Pudding

7:43 AM, Oct 11, 2010   |    comments
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Place 3 cups cubed raisin focaccia in the bottom of a greased 9 x 9-inch baking pan. 

Beat together 2 eggs, 1/2 cup canned pumpkin, 2 cups milk, 3/4 cup sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon cinnamon, 1/2 teaspoon sea salt and a dash of nutmeg.

Pour over raisin focaccia cubes.

Cover and refrigerate for at least 2 hours or overnight. Just before baking, drizzle with 1/4 cup caramel sauce.

Bake 45 mins at 325° or until a knife inserted in the middle comes out clean.

Serve warm with Powdered Sugar, Whipped Cream or Vanilla Ice Cream

Recipe Courtesy Claudia Pruett

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