Well, Hello, Sugar!
“This Thanksgiving, I’m thankful for my health and the health of my children and family,” says Reese. “I’m also thankful for my pumpkin bread pudding recipe. It kills them every time!”
Served with a caramel drizzle and a dollop of vanilla ice cream, Reese’s recipe is the perfect grand finale to any turkey dinner.
Reese’s Pumpkin Bread Pudding
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 full baguette cut into half inch cubes (including crust)
- 1 can 2% evaporated milk
- 1 cup light brown sugar
- 1 cup golden raisins
- 1 tablespoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup candied pecans
Preheat oven to 350° F. Mix all ingredients except bread cubes and pecans in a large bowl until well blended, adding the raisins in last.
Grease a 13×9-inch baking dish and fill the dish with the ½ inch bread cubes. Pour the mixture evenly over the bread cubes and let stand for 10 minutes, allowing the bread to absorb the mixture.
Sprinkle the candied pecans across the top and bake for 45 minutes or until a knife inserted in the center comes out clean. Drizzle caramel or toffee topping across the top and serve warm with pumpkin or vanilla ice cream.
