It is time for all things pumpkin flavored to completely take over everyday lives and our everyday diets. Starbucks is pumping out pumpkin latte after pumpkin latte, every restaurant is featuring a squash dish, and for McCutcheon’s it means we can’t stock our shelves fast enough with Pumpkin Butter. For those of you are unfamiliar with Pumpkin Butter, is it similar to Apple Butter. We take pumpkin puree and cook it down slowly with a combination of spices including clove, cinnamon, allspice, and sugar until you get a thick and creamy fruit, well in this case vegetable, spread. It is pumpkin pie in a jar if you ask me. So when I saw everyone on the web doing their version of pumpkin bread pudding, I thought McCutcheon’s can do you one better. Try this one on for size, Pumpkin Butter Bread Pudding…it will knock your socks off.
Pumpkin Butter Bread Pudding
- 1 Jar McCutcheon’s Pumpkin Butter
- 1 loaf of french bread or baguette torn up into inch sized chunks
- 1 tbsp pumpkin pie spices
- 1/2 cup of sugar, 1 tbsp reserved for topping
- 1 tbsp cinnamon
- 2 eggs
- 1/2 cup milk
- 1/3 cup heavy whipping cream
- 2 tbsp softened butter
- Rip up a loaf of french bread or a baguette and toss it into an oven safe baking dish
- In a bowl combine the eggs, heavy cream, and milk and whisk until well combined
- Add in the spices, sugar, and jar of Pumpkin Butter and whisk again until the mixture is smooth
- Pour the Pumpkin Butter mixture over the torn up bread and then toss the bread with a wooden spoon, being sure to coat thoroughly
- In a small bowl combine the soft butter with 1 tbsp sugar and 1 tbsp cinnamon.
- Spoon the cinnamon butter mixture over the bread in globs
- Bake at 375 for 30 minutes or until brown and the custard has set
- Serve hot with cream or with ice cream. YUM!