The first time I ever had bread and butter pudding I was in northern England. It was love at first bite. How can something this easy be so delicious. Well butter and sugar can work their magic on almost anything. I do not have much of a sweet tooth. For my part I usually want to fill up on something savory and healthy, but every once in a while it is fun to indulge.

The other benefit of this recipe is you get to use up day old bread starting to go stale. So often I buy a nice hearty bread to make a sandwich or dip in soup. I can never use it all up in one sitting. The better the bread the faster it starts to go stale. By the next day it feels more like a crouton. Instead of throwing it out, you can make this delicious dessert.

Fall happens to be one of my favorite seasons. The beautiful colors light up the landscape drawing you out promising wonderful weather. It is also a time where our harvest changes. Pumpkins are everywhere supplying an abundance of vitamin A and other nutrients. By adding pumpkin and nuts to this dessert we have made it healthier. Enjoy with ice cream or whip cream.

Happy eating friends!

Ingrid

Ingredients

Serves 12

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5 large Eggs
3 large Egg whites
3 1/2 cups whole Milk
3/4 cup Light Brown Sugar
2 tbsp Light Brown Sugar
1 tbsp Vanilla extract
2 tsp Pumpkin pie spice
1/4 tsp Salt
1 can Pumpkin puree
2 tbsp unsalted Butter, divided
8 cups day-old Challah, firm high-quality Sandwich Bread, or Hearty White  Bread may be substituted – cut bread into cubes (1/2-inch)
1/2 cup Pecans, chopped

Preparation

1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees.
2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes. Cool bread cubes about 15 minutes.
3. Whisk eggs and egg whites in a large bowl. Whisk in milk, 3/4 cup brown sugar, vanilla, pumpkin pie spice and salt until combined. Add pumpkin and stir until incorporated.
4. Pre-heat oven to 350°F. Coat a shallow 3-quart baking dish with cooking spray. Add bread and disperse 1 tablespoon of butter in small chunks among the bread.
5. Pour the pudding mixture over the bread and butter. Let stand for 30 minutes, pressing the bread down into the liquid a few times to help it absorb the custard.
6. Disperse remaining tablespoon of butter in chunks over the top. Sprinkle 2 tablespoons of brown sugar evenly over the top.
7. Cover the pan with a piece of foil. Bake for 30 minutes. Uncover, sprinkle with pecans and continue baking until puffed and firm to the touch, 25 to 30 minutes more. Let cool for 15 minutes before serving.