Dessert

Pumpkin Eggnog Bread Pudding with Salted Maple Toffee Sauce

Pumpkin Eggnog Bread Pudding with Salted Maple Toffee Sauce is a heartwarming holiday delight. Since Smith's Eggnog becomes available every October, this is the perfect dessert to bridge fall and winter. It's warm, rich and filling, and it's perfectly spiced for any end-of-the year celebration. Start by cutting a loaf of bread into cubes and toasting until it starts turning golden, then place it into a baking dish. Mix up the most delicious part of the Pumpkin Eggnog Bread Pudding by whisking together Smith's Milk, Smith's Eggnog and Smith's Whipping Cream with pumpkin, sugars, eggs and spices, then pour over the toasted bread and bake in a water bath. Prepare the salted maple toffee sauce and drizzle it over the Pumpkin Eggnog Bread Pudding while it's still warm. Gather around a roaring fire and enjoy this heartwarming dessert while you're planning your shopping lists or simply reminiscing on your favorite holiday memories.

How to Make

INGREDIENTS

Bread Pudding:

24-ounce loaf white bread, cut into 1" cubes, crust on
1 tbsp cold unsalted butter
1-1/2 cups Smith's milk
1 cup Smith's eggnog
1 cup Smith's heavy whipping cream
15-oz can pure pumpkin
1/2 cup light brown sugar
1/2 cup granulated sugar
1-1/2 tbsps pumpkin pie spice
4 eggs, slightly beaten
1-1/2 tsp pure vanilla extract
1 cup raisins

Salted Maple Toffee Sauce:

1/4 cup salted butter
1 cup light brown sugar
1/2 cup sweetened condensed milk
1/4 cup pure maple syrup
1/4 tsp salt
1/2 tsp pure vanilla extract

DIRECTIONS

Heat oven to 350 F.
Generously grease 9" x 13" baking dish with 1 tbsp cold butter.
Spread bread cubes evenly onto a large baking pan with sides and bake 7-8 minutes, just until beginning to turn light golden.
Place toasted bread cubes into prepared baking dish.
In a large bowl, whisk Smith's milk, Smith's eggnog and Smith's whipping cream. Add canned pumpkin, pumpkin pie spice, eggs, vanilla and raisins. Whisk until completely combined.
Place prepared baking dish inside large baking pan.
Pour pumpkin mixture over bread cubes and push bread down into wet mixture with a rubber spatula until all liquid saturates bread.
Carefully fill baking pan halfway with water to make a water bath for the bread pudding.
Bake 45 minutes.
To make the salted maple toffee sauce, melt butter in a medium saucepan on medium heat. Add brown sugar, sweetened condensed milk, maple syrup and salt and continue to cook, stirring constantly, 3-4 minutes. Remove from heat, add vanilla and stir.
Drizzle over warm bread pudding.

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