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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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
3 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 89mg; saturated fat 5g; carbohydrates 53g; mono fat 2g; poly fat 2g; insoluble fiber 1g; sugars 39g; protein 6g; vitamin a 3917.8IU; vitamin c 1mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 30.4mcg; vitamin b12 0.4mcg; sodium 240mg; potassium 145mg; calcium 87mg; iron 1.4mg.
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