Friday, September 08, 2006

Pumpkin Bread Pudding-Foodie Friday

Since Fall is fast approaching, I long for the comfort foods of Fall. One pot meals (that Elena won't eat), soups, baked desserts.

This installment has my Pumpkin Bread Pudding. I made this for Thanksgiving, but also have made it to take to parties, potluck type lunches Elena's school has. So far, no one has complained about it. It's super easy and tastes great warm or cold (but best, I think, after it's been refridgerated overnight)

Pumpkin Bread Pudding


1 cup milk
3/4 cup white sugar
2 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 cup mashed pumpkin
2 cups soft stale bread cubes (4 slices of bread of a loaf of french bread)
2 tablespoons brown sugar
1/2 teaspoon cinnamon

Preheat oven to 350.

In a medium bowl, mix milk, white sugar, eggs, salt and vanilla. Add pumpkin and blend thoroughly. Stir in bread cubes. Pour into a greased 1 1/2 quart baking dish. Bake 40-45 minutes. About 10 minutes before baking time is up, mix togther brown sugar and cinnamon and sprinkle over pudding surface. Return to oven for the last ten minutes of baking.


Mandi said...

Sounds tasty! I am sooo ready for Fall.

Andy's Crafts said...

I am going to post this one on the Depot and will be making it sometime soon.

Kathy said...

Ummm, that sounds yummy! I'm ready for fall eating...pumpkin is a favorite of mine, and I don't much care for pie crust so I'll try this soon.

Chicksey said...

mmmm, so the only thing I need to do to supplement a bread pudding recipe I use already would be to add a cup of mashed pumpkin?

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