Pumpkin Toffee Bread Pudding

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

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