Gluten-Free Mixes and Italian Family Recipes

Pumpkin Toffee Bread Pudding


March 6, 2015

  • Prep: 20 mins
  • Cook: 40 mins
  • 20 mins

    40 mins

    1 hr

  • Yields: 12


For the Focaccia:

1 package A Tavola Together Focaccia Mix – Raisin

1 1/4 cups club soda or sparkling water

2 tablespoons butter

1 teaspoon sugar

9x9 inch baking pan

For the Topping:

2 cups milk

2 eggs

1/4 cup canned pumpkin

3/4 cup sugar

1 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

Dash nutmeg

1/4 cup prepared caramel sauce


Prepare the Focaccia:

Prepare Raisin Focaccia following package directions. Enjoy half the batch when fresh and save the other half to make the bread pudding.

Prepare the Bread Pudding:

Place 3 cups cubed raisin focaccia in the bottom of a buttered 9 x 9-inch baking pan.

Beat together milk, eggs, canned pumpkin, sugar, vanilla extract and spices.

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 40 minutes at 325°F. or until a knife inserted in the middle comes out clean.

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

HELPING HANDS: Kids can help make the focaccia and mix pudding ingredients.