Pumpkin Butterscotch Bread Pudding

Pumpkin Butterscotch Bread Pudding

Prep: 30 Minutes Cook: 50 Minutes Serves: 12 Submitted by:


1 loaf KING'S HAWAIIAN Original Hawaiian Sweet Round Bread (cut into 1 inch cubes)
4 large eggs
(2) 12 ounce cans Evaporated milk
1 can Canned pumpkin
1 cup granulated sugar
1 teaspoon vanilla extract
1-1/4 teaspoon ground cinnamon divided
1/2 teaspoon salt
1 cup Butterscotch morsels
2 tablespoons firmly packed brown sugar


Step 1
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

Step 2
BEAT eggs in large bowl; stir in evaporated milk, pumpkin, 1 cup granulated sugar, vanilla extract, 1 teaspoon cinnamon and salt. Add bread; toss gently to coat. Transfer mixture into prepared baking dish; let stand for 30 minutes or until bread is thoroughly saturated (press down bread occasionally).

Step 3
COMBINE brown sugar with remaining 1 tablespoon granulated sugar and remaining ¼ teaspoon cinnamon. Sprinkle morsels over bread mixture; top with brown sugar mixture

Step 4
BAKE for 45 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack for 30 minutes (this will allow bread pudding to set). Serve warm with ice cream.