Ingredients
Bread Pudding Ingredients:
2 S. Rosen's Brioche Buns, diced into bite sized pieces
1 cup Pumpkin spice coffee creamer
1 cups milk (2% or whole)
3 eggs
3/4 cup Pecan pieces
1/4 cup Pumpkin butter
1/2 tsp Cinnamon
Toppings:
More Pecans
Caramel sauce
Directions
The night before: pull out about 4 of your S. Rosen's Brioche buns, cup up into about 1" squares, and let sit out overnight. (or toast for 30 min at 250 in the oven if you forgot to leave out overnight)
Preheat your oven to 375 degrees.
Place your brioche cubes into a large bowl and set aside.
In another mixing bowl, mix together the eggs, pumpkin butter and cinnamon, then add the milk and creamer, and lastly add the pecans and stir until all are combined.
Pour your milk mixture over your bread and stir until all bread is covered. Let sit for at least 10 minutes.
In a greased baking dish, spread out your bread pudding mixture, smooth out the top, cover with tinfoil or lid, and bake for about 45 minutes covered and then 10 minutes uncovered, or until the center is set.
Pour your caramel and extra pecans over your bread pudding, serve, and enjoy!