Nothing says fall like a big piece of Pumpkin Bread Pudding drizzled with cream cheese glaze!
Servings: 8to 12 servings
Author: Julie Kotzbach
1 1/2loaves10 cups baguette cut into 1/2-inch pieces
One 12-ounce can evaporated milk
One 15-ounce can pumpkin pureeNot pumpkin pie filling
1teaspoonpumpkin pie spice
1cupbrown sugarlightly packed
Cream Cheese Glaze:
4ouncescream cheeseat room temperature
4tablespoonsunsalted butterat room temperature
1/3cupto 1/2 cup milk
Preheat your oven to 350 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
Place the bread cubes in a large mixing bowl.
In a medium mixing bowl, whisk together the evaporated milk, milk, pumpkin puree, vanilla, pumpkin pie spice, brown sugar, and eggs until smooth and combined.
Pour the pumpkin custard over the bread. Use a wooden spoon to gently stir the ingredients together until all of the bread cubes are well coated.
Stir in 1/4 cup of the chopped pecans with the bread cubes.
Transfer the bread cubes and all of the custard into the prepared baking dish.
Sprinkle the remaining pecans over the top of the bread pudding.
Bake for 45 minutes or until the pudding is set and golden on top.
Remove from the oven and place on a wire rack to cool.
Cream Cheese Glaze:
In a medium mixing bowl, beat together the cream cheese and butter until combined and smooth.
Add the powdered sugar and beat until combined. The glaze will be quite thick.
Add 1/4 milk to the glaze and mix to combine. Keep adding milk, up to 1/2 cup total, until your desired consistency is reached. I like the glaze on the thin side so it drizzles easily off the spoon. This glaze is not super sweet so you put as much or as little on your bread pudding as you like.
2-3 day old bread works best for this recipe, but you can use fresh bread an the recipe will come out just fine.I like to use a baguette so there are most crusty pieces throughout the bread pudding, but French bread or Italian bread would be fine too.