Monday, November 7, 2016

Pumpkin bread pudding for breakfast



What? you eat bread pudding in the morning too?? I knew it, it's so good as a not so healthy breakfast! Pumpkin is super cheap right now, if you freeze it or buy it in a can, it's so tasty! I know we all have our favorite pumpkin recipe, this is one of my new favorites. (it's a great alternative to pumpkin pie!) By The Way, I have totally been known to eat pumpkin pie for breakfast on black Friday. Who's with me??

Here is the recipe, it came from Craftsy's Baking Blog My adaptations: I did not use pecans I used skim milk and it tasted awesome. It's such a great alternative to pumpkin pie.


Yield: 9 Servings

INGREDIENTS

  • 1 1/2 cups milk, whole or low-fat
  • 2 large eggs
  • 1 cup pumpkin puree
  • 3/4 cups brown sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 cups cubed bread, pref. challah or brioche
  • 2/3 cup coarsely chopped, toasted pecans
  • 2 tbsp sugar + 1/2 tsp ground cinnamon, for topping

STEP 1:

Preheat oven to 350 F and lightly grease an 8 × 8-inch baking pan.

STEP 2:

In a medium bowl, whisk together milk, eggs, pumpkin puree, brown sugar, vanilla and pumpkin pie spice until very smooth.

STEP 3:

Place cubed bread in a large bowl, and pour pumpkin mixture over the top. Use a spatula to gently fold the bread cubes until they are well coated. Allow bread mixture to stand for 5-10 minutes to soak up the custard.

STEP 4:

Pour bread mixture into prepared pan and spread it into an even layer. Combine sugar and cinnamon in a small bowl and sprinkle over the top of the bread pudding. Bake for 30 minutes, until the pudding springs back when lightly pressed and a sharp knife inserted into the center comes out clean.
Allow to cool for at least 15 minutes before serving. Leftovers should be cooled completely and stored in the refrigerator.

No comments:

Post a Comment