There’s nothing quite as warm and cozy on a chilly fall night than curling up on the couch with a shiny, new magazine that you’ve been eager to dig into and a big plate of this delicious, fall-inspired bread pudding. Cubes of buttery challah bread are brimming with the flavors of pumpkin, cinnamon, nutmeg and allspice, all held together with a silky, smooth custard made with eggs, cream and rich, delicious International Delight Pumpkin Spice coffee creamer.
Perfect as a comforting dessert or lovely for a fall breakfast or brunch, serve it warm with a generous dusting of confectioners’ sugar on top (and maybe a big scoop of vanilla ice cream, too!). This recipe makes a very large pudding, so it’ll certainly feed a crowd. If you’re having overnight guests for the holidays, this is the ideal breakfast dish to make ahead (it actually tastes better the longer it sits in the fridge!). Make it the day before, cover with plastic wrap and store in the fridge until you’re ready to reheat and serve. Breakfast couldn’t be easier — and your guests will be in for a real treat!
Now that the holidays are upon us, be sure to check out all of the seasonal flavors from International Delight. Experiment with them in your kitchen; they are a fantastic and flavorful substitute to milk! And don’t forget to become a member of their online community, which will give you access to dozens of recipes, offers, giveaways and more. Sign up today!
Softened butter for the baking dish
2 15-ounce cans of Libby’s pure pumpkin
2 cups International Delight Pumpkin Spice coffee creamer
2 cups heavy cream
2 cups packed dark brown sugar
8 large eggs
1 Tbsp. pure vanilla extract
2 Tsp. pumpkin pie spice
1 Tsp. fine sea salt
1 large, round challah bread, cut into cubes
Confectioners’ sugar for dusting
Ice cream or whipped cream for serving (optional)
Preheat oven to 350 degrees and position rack in center. Butter an 9 x 13-inch glass baking dish. Set aside.
Whisk the pumpkin, coffee creamer, heavy cream, sugar, eggs, vanilla, pumpkin pie spice and salt in a very large bowl until well blended. Fold in the bread cubes and let sit at room temperature for 15 minutes so the bread can absorb the custard. Re-toss gently and transfer the mixture to the prepared baking dish.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool for at least 20 minutes before serving. Dust with confectioners’ sugar and top with ice cream or whipped cream, if desired.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.