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Pumpkin Spice Bread Pudding Cakes with Brown Sugar Pecan Glaze

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Ingredients

  • 1 package (8 ounces) Challenge Cream Cheese, softened

  • 1 can (15 ounces) canned pumpkin

  • 1 can (15 ounces) evaporated milk

  • ¾ cup of sugar

  • 4 eggs, lightly beaten

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon of salt

  • 2 teaspoons of vanilla

  • 1 ½ loaves of Brioche Bread, cut into cubes (about 10 cups)

  • 8 tablespoons (1 stick) of Salted Challenge Butter

  • 1 cup of packed brown sugar

  • 2 tablespoons corn syrup

  • 1 teaspoon of cinnamon

  • 1 cup of chopped pecans

 

Directions

  1. Preheat oven to 350 degrees. Prepare your choice of 2 large muffin pans, 2 cupcake pans, or a 4 quart casserole dish with cooking spray.

  2. In a large bowl, combine cream cheese and pumpkin with a wire whisk. Once combined, add milk, sugar, eggs, pumpkin spice, salt and vanilla.

  3. Stir in bread cubes until well coated. Refrigerate for at least one hour so bread can soak up the custard mix.

  4. Divide bread pudding among desired size pan.

  5. Place in oven. Bake as follows:

  • For large muffin size pan, bake for 25-30 minutes.

  • For standard cupcake size, bake for 20-25 minutes.

  • For large casserole dish, bake for 40-45 minutes.

  1. Bread pudding is done when custard is set, and a toothpick comes out clean when it is inserted in the middle.

  2. Once baked and slightly cooled, remove from the pan. For casserole, leave in baking dish and cut into portions.

  3. To prepare Brown Sugar Glaze, place butter in a medium saucepan. Once melted, stir in brown sugar, corn syrup, cinnamon and pecans.

  4. To serve, place bread pudding on a serving plate. Spoon warm Brown Sugar Glaze on top. Great served for a special breakfast or brunch, even with a scoop of ice cream for dessert!

Serves 12

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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