Pumpkin Toffee Bread Pudding

October 11, 2010 / 0 Comments / Posted in: Blog

Here is the recipe for a fantastic fall dessert: Pumpkin Toffee Bread Pudding that I demonstrated this morning on Sacramento & Co. TV channel 10. The base for this dessert is Raisin Focaccia that I prepared from our 5 Minute Raisin Focaccia Bread Mix. Here is a gift for you. Receive a complimentary original mix when you make a purchase at our online shop. Just enter TED in the coupon code. (shop now)

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 prepared 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.

Cook, Eat, Laugh…Claudia