Monday, December 5, 2011

Pumpkin Bread Pudding

Pumpkin Bread Pudding
serves 4-6 

3/4 Stick of Butter (6 Tablespoons), Melted
5 Cups Day Old Bread, Cut Into 1-Inch Cubes (I used French Bread)
1 1/2 Cups Milk or Half-and-Half (I used skim)
3 Eggs
3/4 Cups Canned Pumpkin
1/2 Cup Sugar
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon

Preheat the oven to 350 degrees.  Melt the butter by putting it in an 8 x 8 baking pan and stick it in the oven while it is preheating.  When the butter is melted, toss the cubed bread in the melted butter, set aside.  In a medium bowl, whisk together milk, eggs, pumpkin, sugar, salt, and cinnamon.  Pour mixture over bread and bake for 25-30 minutes until custard is set.

Pumpkin pie meets french toast... pumpkin bread pudding is an obvious winner!  The hardest thing about this recipe is waiting for it to come out of the oven.  I realize that pumpkin season is basically over, but I sometimes live dangerously.  That is if dangerously means that you eat pumpkin when it is almost Christmas.

1 comment:

  1. I really like bread pudding and what better than one which has pumpkin. Perfect for this time of the year!