pumpkin eggo custard pudding

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By Pat Duran
from Las Vegas, NV

Oh boy ! So good---this was enjoyed by my son, who could have eaten the whole dishful, since pumpkin is his favorite; this was also enjoyed by the rest of my family and neighbor...

serves 12
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For pumpkin eggo custard pudding

  • 12 slice
    eggo home style waffles, partially frozen
  • 12 oz
    can evaporated milk
  • 3/4 c
    heavy cream,milk or eggnog
  • 15 oz
    can 100% solid pumpkin
  • 4 lg
  • 1 1/4 c
    brown sugar, not packed
  • 2 tsp
    ground cinnamon, more if desired
  • 1/4 tsp
    each ground cloves,ground ginger and allspice
  • 1/2 tsp
    anise extract, do not omit
  • 1 jar
    caramel ice cream topping
  • garnish
    whipped topping and chopped pecans

How To Make pumpkin eggo custard pudding

  • 1
    Preheat oven to 350^. Spray a 9x13 baking pan or 2 quart baking dish with non stick spray; set aside.
  • 2
    On your cutting board ,cut up the waffles with a sharp knife 4 down and 4 across. Set aside.
  • 3
    In a large bowl, whisk together all the ingredients except the eggo's, caramel topping and nuts. Mix well.
  • 4
    Stir the eggo's into the batter. Let stand for 10 minutes. Spoon carefully into the prepared baking dish.
  • 5
    Bake for 45 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting.
  • 6
    Serve warm and top with caramel sauce, whipped topping and nuts. Note: Store uneaten portion covered in refrigerator, warm slightly in microwave for that just baked taste...enjoy!