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.