Pumpkin Bread Pudding

By Stephanie

If you are all tricked out….here is a treat you can make (because you need a sugar rush too…).  Once you have enjoyed the one loaf of pumpkin bread.  So something outrageous, and totally fattening.  Make it into bread pudding….pumpkin bread pudding.  You can add in 1 cup chopped walnuts or pecans….I would except for that kids with the darn nut allergy. So I just sprinkle mine on top after.  But go ahead…add it in.. You won’t regret it!  This is not really custardy, so if you prefer you can add another egg and 3/4 cups milk.  But for me this is JUST right.  The bread on top is nice and crunchy and the bottom is sweet and has a caramel like taste…SO YUMMY!!




Cut loaf into 1" cubes.  Put in a 9X13 baking dish and put back into a 350 degree oven for 10-15 minutes stirring ever 5 minutes until bread is toasted.  Then in a large mixing bowl mix together 1 c brown sugar, 1 3/4 c milk, 1/4 c butter (melted),  2 eggs and 1/2 tsp. vanilla.  Add bread into bowl and toss till bread is coated with sauce.  Bake at 350 degrees 40-50 minutes until custard is cooked through.  I sprinkled with cinnamon and sugar lightly when it was done.  Serve warm with ice cream or whipped cream (my fav).

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