Ingredients:
- 2 Venice Bakery 12″ Gluten Free Plain Pizza Crusts, cubed
- 1 cup heavy cream
- ¾ cup canned pumpkin
- ½ cup whole milk
- ½ cup sugar
- 2 large eggs
- 1 large egg yolk
- ½ tsp. cinnamon
- ½ tsp. sea salt
- ¼ tsp. ground ginger
- 1/8 tsp. allspice
- ½ stick butter
Directions:
- Preheat oven to 350°F.
- Cube Venice Bakery Pizza Crusts into 1”cubes.
- Melt butter and mix in the cubed crusts and set aside.
- In separate bowl, whisk eggs together with egg yolk.
- Whisk in the sugar.
- Add the heavy cream, milk, pumpkin, cinnamon, salt, ground ginger, and allspice to the mixture.
- Spray a 8″ square baking pan with nonstick spray and add the butter coated crusts.
- Pour the egg mixture on top of the crusts and shake the pan so everything is evenly distributed.
- Bake bread pudding in the oven for 40 minutes.
- Remove from oven and let cool for 10 minutes, cut, serve and enjoy!