Pumpkin Pie Puff Pudding
Celebrate the flavors of fall with this decadent pumpkin pie-spiced bread pudding featuring Delizza Belgian Mini Cream Puffs.
- 50 Delizza Belgian Mini Cream Puffs
- 4 eggs, beaten
- 1 cup milk
- 1 cup half-and-half
- 1 (15-ounce) can pumpkin
- ¼ cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- Caramel sauce
- Whipped cream
- Pecans, chopped (as garnish)
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add milk, eggs, half-and-half, canned pumpkin, brown sugar, pumpkin pie spice and salt. Whisk to combine.
Butter a 1.75-quart baking dish and fill it with Delizza Belgian Mini Cream Puffs. Pour mixture over Mini Cream Puffs, gently toss to coat, and let rest for 10 minutes.
Bake for 40 to 45 minutes, or until custard is set and edges are golden.
Serve pudding warm, drizzled with caramel sauce and topped with chopped pecans and fresh whipped cream.