So Amazing My Family Wants to Eat This For Breakfast and Dessert! And I Let Them

There have been several winters where we were snowed in. It wasn’t like the drift came over the top of the rooftops or anything like that, but even a few feet of snow that fell overnight can slow things down the following few days. The kids would eagerly sit by the radio waiting to hear if their school was closed for the day as one by one the names were listed. A huge whoop Whoop rang out when they learned that they would be staying home. Being able to play in the snow, sled, watch a movie, or just have an extra day was always a welcome change of pace. Those were the perfect Pumpkin Bread Pudding days. The house smelled like a Yankee candle and the warm custard chunks were so tantalizing I could have eaten a whole pan.

 

Pumpkin Bread Pudding

Ingredients

  • 1 1/2 cup half & half
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1/2 stick butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 ground cloves
  • 1/4 ground nutmeg
  • 6 cups cubed (1-inch) day-old baguette or crusty bread
  • 1/2 cup dried cranberries-optional

Optional:

  • whipped cream for topping
  • vanilla icecream

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk together half & half, pumpkin, milk, sugar, eggs, vanilla, salt, and spices in a bowl.
  3. Put bread cubes in ungreased 8 inch baking dish.
  4. Sprinkle on dry cranberries. Pour pumpkin mixture over bread, making sure to coat evenly.
  5. Bake until custard is set, 25 to 30 minutes.

 

Quick Tip: This recipe can also be doubled and if you really want to get a little wild and crazy substitute half of the ½ and ½ with Egg Nog.

Image and recipe courtesy of Marci Seither

 

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