Pumpkin Cheesecake Bread Pudding with Walnut Praline Glaze

Pumpkin Cheesecake Bread Pudding with Walnut Praline Glaze

Ingredients for Pumpkin Bread Pudding:
1 whole loaf, cut into cubes (approx 8 cups)
1 stick butter, melted and divided  (6 TBS, 2 TBS)
4 eggs
1 cup (14 oz) sweet condensed milk
2 tsp vanilla extract
1 tsp ground cinnamon
2 tsp pumpkin pie spice

Cream Cheese Filling:
8 ozs cream cheese, room temp
1/3 cup sugar
1 large egg
1 tsp vanilla


Praline Sauce Recipe:
1 stick butter
1/2 cup Brown sugar
1/2 cup heavy cream
1 tsp vanilla
1/4 cup chopped walnuts
1/8 tbs salt


Directions:
1.  Preheat oven to 350 degrees.
2.  Cube bread, crust included.  Place on large baking sheet.  Bake for 15 mins.  Remove from oven
3.  Melt 1 stick of butter.  Add 6 TBS to bread and toss well.  Add cubed bread to greased cake pan.  (I used a bundt pan)  Reserve remaining 2 TBS butter.
4.  In medium size bowl add remaining butter, eggs, sweet condensed milk, vanilla, cinnamon and pie spice.  Beat with electric mixer for 2 mins.
5.  In separate bowl add all ingredients for cream cheese filling.  Mix well for 2 mins.
6.  Pour half of the cake batter over top of bread.  Pour cream cheese filling on top of cake batter.  Then pour remaining batter over top of cream cheese mixture.  Tap pan to make sure all liquid get down to bottom, pressing down lightly.  Let sit for 30 mins so liquid absorbs into bread.
7.  Bake covered for 40 mins.  Remove cover and bake for additional 20 mins.
Cool slightly before removing from pan.
8.  To make Praline Sauce:  Add all ingredients to medium size pan, on med/high heat.  Stir and bring to rolling boil.  Cook until thickens.  Let cool slightly. Pour over top of cake.