There are SO, SO many pumpkin spice recipes/products out there right now….everything from pumpkin spice chocolate chip cookies, breads, pies, custards and pastries to pumpkin spice ice-cream, dry rubs, teas, lattes, beers, chex mix and even Hershey kisses….you get it! (side note: The Starbucks Pumpkin Spice Latte…too sweet and heavy for me but today I perfected my order- Tall Soy Misto w/1 Pump Pumpkin Spice…try it! )

Ingredients for Pumpkin Spice Bread Pudding

So in attempt to participate in the latest craze (and to satisfy Mark’s sweet tooth), I decided to make Pumpkin Spice Bread Pudding.

Combine eggs, sugars, pumpkin, butter, spices and vanilla and blend well

What you need:

– Brioche, cut into small bite-size pieces (about 5 cups)
– 2-3 cups milk or heavy whipping cream (how sinful are you feeling?)
– 3 eggs (if you like more bread than pudding, use 2 eggs)
– 2/3 cup white sugar
– 2/3 cup brown sugar
– 1 can (15 oz) of pumpkin puree
– 1-2 cups raisins
– 5 tbsp melted butter
– 2-3 tsp cinnamon (to taste)
– 2-3 tsp nutmeg (to taste)
– 1 tsp ground ginger
– 2-3 tsp vanilla (to taste)

Preheat the oven to 350 degrees.

Blend well

Cut the brioche and place in a lightly buttered 11 x 7 baking dish, coat with the milk/cream and sprinkle with the raisins.

Cut brioche and place in a baking dish with raisins and milk and cream

In a medium bowl, combine eggs, sugars, pumpkin, butter, spices and vanilla and blend well.

Pour the mixture over the soaked bread and stir to coat the bread.

Pop in the oven for 35-40 minutes

Pop in the oven for about 35-40 minutes and serve with vanilla ice cream.

BOOM.  Gone in 24 hours BLD (breakfast, lunch & dinner)!!!

Pumpkin spice bread pudding…the holidays are here!