Brioche and Pumpkin Pudding Trifle (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
2 boxes instant vanilla pudding mix |
3 cups milk |
1 (15-ounce) can pumpkin puree |
1 teaspoon pumpkin spice |
1 loaf brioche, cut into small cubes |
1/4 cup french herbal liqueur (recommended: b and b or benedictine) |
1 cup sour cream |
1/4 cup honey |
1/4 teaspoon ground cinnamon |
1/4 cup butterscotch chips |
Directions:
1. In a medium bowl whisk together the pudding mix, cold milk, pumpkin puree and pumpkin pie spice. Whisk for 2 minutes until the pudding thickens, set aside.
2. Meanwhile, place the brioche cubes in a shallow bowl. Pour liqueur over the top and let soak for 2 to 3 minutes.
3. In a small bowl combined sour cream, honey and cinnamon. Mix until well blended.
4. In a trifle dish, layer half of the brioche, then half pudding, then remaining brioche and remaining pudding so that you have 2 layers of each. Top with a dollop of the sour cream mixture and sprinkle with butterscotch chips.
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