Wednesday, November 25, 2009

Pumpkin Bread Pudding

So, I loved that bread so much I made it twice. The second time I used mini loaf pans (and if I do it again I'll cut the cook time by 10 minutes because they were a bit dry). As a result, I got pumpkin-breaded-out and it was sitting in my cake box getting old.
Inspiration struck-- I'll make bread pudding with it! And it was so delicious. I hate waste. Cormac loves a good pud or custard, so between the two of us and my little monster we nearly finished it off that evening!

Pumpkin Bread Pudding
4 eggs
2 cups milk
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla
2 cups of pumpkin bread

Break/cut your bread into cubes and lay in an ungreased 9x9 pan.

In another bowl, whip together your eggs, milk, vanilla and spices.

Pour the egg mixture over your bread cubes.

Bake at 350F/180C for 40-45 minutes.

I wish I had a picture but, it didn't last long enough. Eat it straight out of the oven on a cold night for best taste-- with some custard poured over it, yumyum!


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