Bridgford Foodservice Pumpkin Bread Pudding

Pumpkin Bread Pudding

20 cups	day old baked Bridgford Cinnamon Rolls, cut into 1-inch cubes
8	eggs
5 cups	pumpkin puree or canned pumpkin
2 cups	brown sugar
2 cups	heavy cream (can also use half and half or milk)
1 tablespoon	ground cinnamon
½ teaspoon	ground nutmeg
½ teaspoon	salt
1 tablespoon	vanilla extract
1 cup	pecans, finely chopped

Lightly grease a high sided sheet pan (17.8 x 12.95 x 2”). In a large bowl, mix eggs, pumpkin, brown sugar, cream (milk), sugar, spices, salt, and vanilla together. Add cubed cinnamon roll pieces and stir carefully to combine, making sure all cinnamon roll pieces are coated. Pour evenly into prepared pan. Top with nuts, if desired. Cover with plastic wrap and let sit at room temperature for 30 minutes or overnight in refrigerator. Bake in a 325 degree convection oven for 35 minutes or until crust in golden brown and custard is solidified.

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Pumpkin Bread Pudding

School Foodservice

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Pumpkin Bread Pudding

School Foodservice