There’s nothing quite as warm and cozy on a chilly fall night than curling up on the couch with a shiny, new magazine that you’ve been eager to dig into and a big plate of this delicious, fall-inspired bread pudding. Cubes of buttery challah bread are brimming with the flavors of pumpkin, cinnamon, nutmeg and allspice, all held together with a silky, smooth custard made with eggs, cream and rich, delicious International Delight Pumpkin Spice coffee creamer.
Perfect as a comforting dessert or lovely for a fall breakfast or brunch, serve it warm with a generous dusting of confectioners’ sugar on top (and maybe a big scoop of vanilla ice cream, too!). This recipe makes a very large pudding, so it’ll certainly feed a crowd. If you’re having overnight guests for the holidays, this is the ideal breakfast dish to make ahead (it actually tastes better the longer it sits in the fridge!). Make it the day before, cover with plastic wrap and store in the fridge until you’re ready to reheat and serve. Breakfast couldn’t be easier — and your guests will be in for a real treat!