Pumpkin Bread Trifle
I wanted a trifle without whipped cream, or prepared topping so it could last longer without breaking down, and one that would not go soggy (I don’t care for soggy).
I created this extravagant dessert that will satisfy even the most discriminating palate.
2 loaves pumpkin bread, cubed click HERE for my recipe for moist delicious pumpkin bread
1/4 cup caramel ice cream topping,plus 2-3 Tbl, if desired for garnish
1/2 cup toffee bits
8 oz. mascarpone cheese
8 oz. cream cheese, softened
8 oz. sweentened condensed milk
Trim a thin slice off each end of the pumpkin bread.
Cut the bread into 1/2″ slices, then in half and into thirds as shown below. Placing 1 loaf of the pumpkin bread cubes in the bottom of the trifle dish.
Whip well for 5 minutes to cream and make it light and fluffy.
Add in the sweetened condensed milk and the 1/4 cup caramel topping and mix 3 minutes.
Spread half of the cheese mixture onto the cubed pumpkin bread
Sprinkle with ¼ cup of the toffee bits.Pour in the other loaf of pumpkin bread that has been cubed.
Spread the rest of the cream cheese mixture over the top of the bread, covering the top evenly as possible.
Sprinkle the rest of the toffee bits on the cream cheese mixture.
With a fork, drizzle the 2-3 tbl. of caramel sauce over the top to decorate if desired.Serves 6-12 generously (it’s very rich and ooohhh sssooo good)
Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013
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Here is the Scrumptious Pumpkin Bread Recipe, click HERE