Tami Vincent with Kneaders shows how to turn one of their fall classics, pumpkin bread, into a decadent dessert. For more information and to find the Kneaders location closest to you, go here.
PUMPKIN BREAD TRIFLE RECIPE
2 loaves Kneaders` Pumpkin bread
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1/2 cup brown sugar, packed
1/3 teaspoon ground cinnamon
1 (12-ounce) container frozen whipped topping, thawed
8" trifle bowl
1/2 cup chopped nuts (optional)
Prepare pudding according to package directions. Set aside and allow to cool.
Stir brown sugar and cinnamon into pudding.
Crumble one loaf bread and place in bottom of trifle bowl.
Pour half of pudding mixture over bread.
Spread half of whipped topping over pudding layer.
Repeat with the remaining loaf of bread, pudding and whipped topping.
Sprinkle chopped nuts on top.
Refrigerate overnight.
