So down to the nitty-gritty. A few weeks ago I made a cool-whip flavored pumpkin dip and thought "hm, this would make a great bread pudding!" So with a few tweaks I have turned a dip into a delicious end to your Thanksgiving meal!
Ingredients:
- 6 thick slices of Italian bread
- 2 Tablespoons of butter
- 3 eggs
- 2 cups Eggnog
- 1 package instant vanilla pudding (you can substitute for sugar free, it comes out the exact same!)
- 3 heaping Tablespoons of pumpkin puree
- Pinch of pumpkin pie spice (If you don't have this no need to go out and buy! Just mix cinnamon
ginger, nutmeg, and allspice)
- Pinch of cinnamon
Directions:
- Preheat oven to 350
- Cut the bread up into bite-sized pieces. I prefer about 1" cubes so they can support the mixture without breaking apart.
- In a saucepan heat: butter, Eggnog, pudding mix, pumpkin, and spices. Note, pudding will cause mixture to thicken, but it will thin as mixture heats.
- When mixture is thoroughly heated up and butter has melted, remove from heat.
- Beat in eggs one at a time until all eggs have been added and mixture is smooth.
- Pour mixture over bread cubes and mix thoroughly. There's nothing worse than having dry spots!
- Bake uncovered for 45 minutes
- Enjoy!
(Sorry about the weird lighting. It doesn't come out fluorescent orange!)
Some tips:
- Feel free to experiment! This is a perfect way to use leftover squash from Thanksgiving instead of pumpkin or try adding raisins.
- Try serving it with fresh whipped cream (heavy cream and powdered sugar) or vanilla ice cream
- Milk can always be substituted for eggnog (but personally I think it gives it a yummy holiday taste!)
I can't wait to read your comments, questions and reviews!
