Spice up everyone’s favorite dessert this fall with this Pumpkin Bread Pudding recipe!

Fall flavors collide in this easy and decadent Pumpkin Bread Pudding recipe using Kneaders Chunky Cinnamon Bread! Serve warm with ice cream and a caramel drizzle, or even enjoy at room temperature. With the crunch of the pecans, this fall dessert is worth looking forward to.

INGREDIENTS:

• 1 Loaf of Kneaders Chunky Cinnamon Bread cut into 1-inch cubes
• 4 eggs
• 1 cup milk
• 15oz. can pumpkin
• 1 cup firmly packed brown sugar
• 1 tsp. vanilla
• 1/2 cup pecans
• Cinnamon/Sugar mixture
• 1 bottle ice cream Kneaders caramel topping

DIRECTIONS:

• Preheat oven to 350 degrees
• Grease a 9×13 pan and spread out the bread cubes into the pan
• Mix eggs, milk, pumpkin, brown sugar, and vanilla in a large bowl.
• Pour the mixture evenly over the bread cubes and sprinkle with pecans and cinnamon sugar to taste.
• Bake for 45 minutes or until you are able to insert a knife and it comes out clean.
• Serve warm and top with Kneaders caramel!