- 1 loaf (28 ounces) Texas Toast, cut or torn into 1-inch pieces
- 5 large eggs
- 2 cups (490g) whole milk
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 can (15 ounces) pumpkin puree
- ½ cup (1 stick or 113g) unsalted butter
- ½ cup (100g) granulated sugar
- ½ cup (119g) heavy whipping cream
- 1 tablespoon vanilla
- Place the pieces of bread in a greased 9×13-inch baking dish. Let the bread sit out, uncovered, overnight to slightly harden. (You could also toast the bread to harden it and save the hours. To toast the bread, preheat oven to 350°F, place bread in an even layer in a greased 9 x 13 baking dish, and bake the bread pieces for 5 minutes or until bread is slightly crispy.)
- When ready to bake the bread pudding, whisk together the eggs, milk, sugars, pumpkin pie spice, vanilla, and pumpkin puree in a medium bowl.
- Pour the mixture over the bread. Press down to coat all the bread. Let it soak for 20 minutes and preheat the oven to 350°F.
- After soaking, bake for 35-40 minutes, or until a toothpick in the center comes out clean (or the internal temperature is 160°F.)
- 10 minutes into the baking, begin making the vanilla glaze. The glaze takes about 20 minutes to thicken.
- In a saucepan, add the butter, sugar, and heavy whipping cream. Set over medium heat and stir frequently until the mixture begins to thicken (about 20 minutes).
- Stir in vanilla and remove the mixture from the heat.
- Pour glaze over the top of the baked bread pudding. Let it cool for a few minutes before cutting and serving.