A Vermont spin on a classic holiday dessert — rich, custardy bread pudding made with local bread, real pumpkin, and a drizzle of warm goat milk caramel. Served with a scoop of Strafford Creamery cinnamon ice cream, it’s everything cozy and nostalgic in one dish.
Ingredients:
6 slices La Panciata cinnamon raisin bread, or Vermont Gluten Free honey oatmeal bread, torn into small pieces (day-old is best)
4 large eggs, beaten
2 cups milk
2 tablespoons Ploughgate butter, melted
4 tablespoons Yaya’s Long Pie pumpkin purée, thawed
¾ cup Square Deal Farm maple syrup
Pinch of salt
Fat Toad Farm goat milk caramel
Strafford Creamery cinnamon ice cream, 1 scoop per serving
Preheat oven to 350°F.
Place the torn bread in an 8x8-inch baking dish and drizzle with melted butter. If the bread is fresh, toast lightly in the oven before proceeding; if it’s day old, no need to toast.
In a medium bowl, whisk together eggs, milk, pumpkin purée, maple syrup, and a pinch of salt until smooth.
Pour the custard mixture evenly over the bread and press gently with a fork so all pieces are coated and soaked.
Bake until puffed, golden, and the top springs back when lightly pressed — about 45 minutes.
Let cool slightly before serving warm with a generous scoop of Strafford Creamery cinnamon ice cream and a drizzle of Fat Toad Farm caramel sauce. The balance of maple, pumpkin, and caramel makes this dessert unmistakably Vermont — a comforting finish to your Thanksgiving meal.
