Pumpkin Bread Pudding

WOWwee! Its been a big week! Congrats to the Gusmus family  on their beautiful, healthy baby boy! We’ve been in full swing fall mode this week in Memphis with lots of rain and cooler temps. Bo left for work this week on Monday so we spent the day together eating pumpkin bread pudding, playing tennis and wishing for the weekend.



Here’s a quick and easy bread pudding recipe, any bread you have can be used. This pumpkin bread my mom had given us was just about to go stale-perfect for soaking up the creamy sweet filling!



Pumpkin Bread (breakfast) Pudding

6 slices of pumpkin bread, cubed

3/4 c. whole milk

2 eggs

1/4 c. sugar

1 tsp vanilla

pinch of kosher salt

1/2 c. fresh or frozen berries

(or chocolate chips-should have done this, darnit!)

raw sugar and cinnamon, topping

( I threw this recipe together from a variation we made in school so this is from heart-I think most recipes call for more sugar than 1/4 c. but my pumpkin bread was already pretty sweet)




What you do:

Grease a baking pan or casserole dish (or individual ramekins-what  a cute Thanksgiving morning idea!) the night before serving. In a separate bowl, beat eggs, milk, sugar, vanilla and salt with whisk. Place cubed bread in greased baking dish and pour over milk mixture. Refrigerate overnight. I used a very shallow baking dish so my bread cubes were completely saturated. The next morning the cubes turned into one perfect layer-almost like cake! Sprinkle with sugar and cinnamon before baking then bake on 350 for 4o minutes or until bread pulls away from sides and the top is golden.



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