Bread pudding is an easy and great way of making any leftover breads into an easy and so tasty dessert. You can add any kind of stale bread you have on hand, but I'd pass on any of the ryes.
Lately I have been on a pumpkin raisin bread and seven grain bread kick we get from our wonderful local bakery, Borealis Breads lately.. so I decided to try it in a bread pudding. It came out just yummy! A perfect dessert for a chilly winter's nite, fragranced with warming spices. Here's my version of Pumpkin Bread Pudding. Enjoy!
1 cup whole milk
3/4 cup light cream
1/2 cup sugar
5 cups cubed day old stale or crusty bread
1/2 stick unsalted melted butter
3/4 cup canned pumpkin
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp each ginger, allspice & a pinch of cloves
1/2 tsp vanilla
1/2 cup raisins if you can't find a good pumpkin/raisin bread
Cut your bread into cubed sized pieces & place in a good sized bowl. Drizzled the melted butter over the bread cubes and toss all gently and set aside.
Whisk together your eggs.. when frothy, add in whole milk and cream, pumpkin, sugar and spices in a bowl. Gently whisk a bit more after each addition. Put your buttered bread cubes in a greased loaf pan or low casserole dish. Now give your egg mixture one last mix and pour evenly over the bread cubes. Place into pre-heated 325 degree oven and bake for 45 minutes or until set and golden on top.
Serve with whipped cream & enjoy!
Pumpkin Bread Pudding