Morris Builders Inc.

Torch Award 2017

(616) 874-6110
143 Courtland St.
Rockford, MI 49341

pumpkinspiceWe don't know about you but us at Morris Builders love the interplay between pumpkin, warm spices and coffee once the leaves start dropping. Even better, take these flavors and apply them to bread pudding ... drooling! This easy-to-make dessert is perfect for everyone from the baking novice to professional chefs. Try it out and tell us what you think!


Butter, for greasing the pan
Cubed sourdough bread, about 6-7 cups
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 cup puréed pumpkin
8 ounces vanilla or maple ice cream
3 cups half and half
1/4 cup espresso
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ginger
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Salt, to taste
6 eggs, lightly beaten
Vanilla extract, to taste
Maple syrup, to taste


  • Preheat oven to 325°F. Lightly grease a 9-by-13-inch baking dish with butter.
  • If the bread is fresh, lightly toast it in the oven for 5-10 minutes. You don't want color, you just want the cubes to dry out a bit so they absorb the custard fully.
  • In a medium bowl, stir together the sugar, pumpkin, and creme fraiche or sour cream, half and half, espresso, and spices.
  • In a separate bowl, combine the vanilla and salt with the beaten eggs. Combine the egg mixture and the half and half mixture, mixing well.
  • Pour the custard mixture over the bread in the pan. Let the mixture stand for about 15-20 minutes or until the bread absorbs most of the milk mixture. Bake for 50-60 minutes, or until the custard is set but a little jiggly in the center.
  • Remove from oven. Garnish with a dollop of vanilla or better yet, maple ice cream and enjoy!

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