What’s the buzz about Honeybee Bread Pudding?! Oh, you’re soon to find out! Grab your favorite pumpkin bread, whether homemade or from your go-to grocery store, and let’s get to bakin’! You’re in for a warm, pumpkin-y, creamy, caramel-y treat that’s perfect for those times when you’re feeling autumn-y. We know you’ve been there. Okay, and random, we know you are wondering why we named this Honeybee Bread Pudding… and to tell you the truth, we don’t know, other than it sounded cute and we liked it. Ah, it feels so good to get that out in the open. Now don’t mind us… get back to that fall-flavored treat and enjoy!
Ingredients
- 1 (9×5-inch) loaf pumpkin bread, store-bought or homemade, cut into 1/2-inch cubes
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon table salt
- 1/4 teaspoon pumpkin pie spice
- 2 cups milk
- 1 1/2 cups heavy cream
- 1 tablespoon Demerara sugar
- caramel sauce, to taste, store-bought or homemade, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Lightly coat a jelly roll pan and an 11×7-inch baking dish with cooking spray.
Step 3 –Spread the bread cubes in a single layer in the prepared jelly roll pan.
Step 4 –Bake the bread cubes until they are lightly toasted, about 12-15 minutes.
Step 5 –Transfer the jelly roll pan to a wire rack and let the bread cubes cool, about 15 minutes.
Step 6 –Reduce the oven temperature to 350 degrees F.
Step 7 –In a large bowl, whisk the eggs, the granulated sugar, the salt, and the pumpkin pie spice together until well-blended.
Step 8 –Whisk the milk and the heavy cream into the egg mixture until it is well-blended.
Step 9 –Gently stir the toasted bread cubes into the egg mixture until they are coated.
Step 10 –Let the bread cube mixture stand for 20 minutes.
Step 11 –Spread the bread cube mixture into the bottom of the prepared baking dish and evenly sprinkle with the Demerara sugar.
Step 12 –Bake the bread pudding for 45 minutes.
Step 13 –Cover the baking pan with foil and bake the bread pudding until the center is set, about 25 minutes.
Step 14 –Let the bread pudding cool for 15 minutes.
Step 15 –Serve the bread pudding topped with the caramel sauce.
