Recipe: Thanksgiving Pumpkin Bread Pudding with Cajeta

Pumpkin Bread Pudding with Cajeta

Inspired by & adapted from Martha Stewart’s Bread Pudding Recipe

Serves 8


Unsalted butter, room temperature, for dish

1 can (15 ounces) pure pumpkin puree

1 cup goat’s milk (or whole milk)

1/2 cup heavy cream, plus more for whipped cream topping (optional)

2 large eggs, lightly beaten

1/4 cup light-brown sugar

1/2 teaspoon coarse salt

3/4 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

10 ounces day-old bread (we used a baguette, brioche or sourdough will also work) cut into 1/2-inch slices or 1-inch cubes

8oz (one cup)  Fat Toad Farm Goat’s Milk Caramel Sauce (Cajeta), warmed – we used Salted Bourbon

Pecans (optional)


Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, and cinnamon. Arrange bread in dish. Pour custard over bread and top with pecans (optional). Bake until custard is set, 45-55 minutes.  Let cool slightly. Serve warm or at room temperature, drizzle with cajeta.  Serve warm with freshly whipped cream.  ENJOY!

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