Pumpkin Pie Bread Pudding

Here is another recipe from my cook book files.  This is a recipe for Pumpkin Pie Bread Pudding.  The aroma really has me getting ready for this fall.  The smell of spices and pumpkin in the air is so wonderful.  Just knowing the apples will be ready to pick in a couple of weeks has me waiting with anticipation for fall to arrive.  I hope you are enjoying my family recipes, as well as new ones I have created by trial and error.  That way you have the ease of baking without errors.  Thanks for stopping by and enjoy my family recipes.

Pumpkin Pie Bread Pudding Recipe

2 (8 count) cans cinnamon rolls
½ stick butter
½ t. salt
15 oz. can pumpkin
3 large eggs
1 can evaporated milk
2 t. cinnamon
1 t. pumpkin pie spice
2/3 c. sugar
¼ c. brown sugar

Bake cinnamon rolls according to directions and let cool on cookie sheet. Reserve cinnamon roll icing for topping. Let rolls sit for 1 hour. Cube cinnamon rolls into 1 inch pieces. Melt butter and toss with cinnamon rolls. Spray a 9X13 baking dish with nonstick spray. Layer cinnamon rolls evenly over bottom of baking dish.

In a separate bowl mix: milk, eggs, sugars, pumpkin, spices, and salt until well blended. Pour over rolls in pan.  Let sit for 30 minutes.  Bake on center rack  of oven for 40-50 minutes or until toothpick comes out clean. Pour cinnamon roll icing over warm bread pudding and enjoy.  Serve warm plain or with ice cream or whipped topping.


*