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


  • 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


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


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


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.


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.

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