I love bread pudding, no, I really love bread pudding. I think it is the one desert that I just cannot pass up, though I am a bit of a purist. I don’t usually like things added to it or unusual flavours, this is the one exception. I love that it tastes like autumn and is not overly sweet. I don’t feel bad at all about letting my kids eat big servings as it’s full of yummy goodness and not that much sugar. In fact, when I gave some to the babe, she started doing a happy dance with a big grin plastered onto her face. Speaking of the babe, she has not been settling down well at night (she has never been a good sleeper) and she has not been staying asleep well, so I need to go finish up that tutorial for the little fabric birdy while my hubby has all the kiddos occupied since my normal blogging time (evening after the kids are in bed) is shot helping the babe get some rest. Here’s the recipe, I hope you enjoy!
Pumpkin Bread Pudding
- butter for the baking dish
- 8 ounces of stale french bread, sliced 1/2″ thick and then into cubes
- 4 large eggs
- 4 cups whole milk
- 15 ounces pumpkin puree
- 3/4 cup packed light-brown sugar
- 1 Tablespoon pumpkin-pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat oven to 300°.
- Butter a shallow 2-quart baking dish and set aside.
- In a large bowl, whisk together eggs, whole milk, pumpkin, brown sugar, pumpkin pie spice, vanilla and salt.
- Add the french bread and let it sit for about 20 minutes to soak the custard mixture in.
- Pour mixture into the buttered dish.
- Bake on a baking sheet until it is firm and a toothpick or knife inserted in the middle comes out clean, approx. 60 to 70 minutes.
- Serve warm or room temperature, or even cold either plain, or maybe with a dusting of confectioner’s sugar or a dollop of whipped cream.
UPDATE: The tutorial for the fabric bird is here in my side bar. Enjoy! I’d love to see any birdies you make.