This recipe comes to you from Heather Isaacs!

My daughter and I love to cook and take food up to the fire house…this was one of their favorites. I had wives messaging me asking for the recipe because the guys loved it so much. Happy to share.

Pumpkin Bread Pudding
2 ¾ c milk
4 large eggs
1 can of pumpkin puree (15 oz.)
1 ¼ c brown sugar
1 t vanilla extract
2 ½ t pumpkin pie spice
¼ t salt
9-10 cups cubed bread (pref. challah or brioche)
4 T sugar + 1 t ground cinnamon (for topping)

Preheat oven to 350?F. Lightly grease a 9 x 13-inch baking dish.

In a medium bowl, whisk together milk, eggs, pumpkin puree, brown sugar, vanilla and pumpkin pie spice until very smooth.

Place cubed bread in a large bowl, and pour pumpkin mixture over the top. Use a spatula to gently fold the bread cubes until they are well coated. Allow bread mixture to stand for 20 minutes to soak up the custard. Pour bread mixture into prepared pan and spread it into an even layer. Combine sugar and cinnamon in a small bowl and sprinkle over the top of the bread pudding. Bake for 40 minutes, until the pudding springs back when lightly pressed and a sharp knife inserted into the center comes out clean. Allow to cool for at least 15 minutes before serving. Leftovers should be cooled completely and stored in the refrigerator.

Maple Bourbon Sauce
4 c maple syrup
½ c bourbon
4 t butter

Bring maple syrup to a boil over medium-high heat in a large pot. Reduce by half and remove from heat. Whisk in bourbon and butter, stirring until melted. Keep warm until ready to serve.

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Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.


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