Rather than cube the cinnamon-swirl bread, we made sandwiches, layering them with a creamy pumpkin filling. Serve with a generous drizzle of caramel sauce.

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Ingredients

Directions

  • Generously butter a 2-quart square baking dish. Cover bottom of dish with four bread slices. Set remaining bread aside.

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  • In a medium bowl, whisk together milk, two eggs, 1/2 cup of the sugar, the 1/4 cup bourbon and the vanilla. Drizzle 1/2 cup of the milk mixture over bread in dish. Set remaining mixture aside.

  • In a medium bowl, whisk together pumpkin, sour cream, one egg, the remaining 1/4 cup sugar and the cinnamon. Spread pumpkin mixture evenly over bread in dish. Dip remaining bread slices in reserved milk mixture and arrange over pumpkin. Gently pour remaining milk mixture over bread. Chill, covered, for at least 2 hours or overnight.

  • Preheat oven to 350°. Drizzle pudding with melted butter. Bake, uncovered, about 45 minutes or until a knife inserted near center comes out clean and top is lightly browned. Cool on a wire rack for 30 minutes.

  • Before serving, warm caramel sauce and the 4 teaspoons bourbon over medium heat, stirring occasionally. Drizzle over slices of bread pudding.

Nutrition Facts

348 calories; 10 g total fat; 89 mg cholesterol; 240 mg sodium. 53 g carbohydrates; 6 g protein;

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