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pumpkin eggo custard pudding

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
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...

yield 12 serving(s)
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
    eggs
  • 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!
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