Since y’all liked last week’s bread pudding (Applesauce Bread Pudding), this week let’s try a bread pudding inspired by Pumpkin Yeast Bread. The pumpkin bread uses a cup of pumpkin, just over half of what’s in a can. What to do with the rest of the pumpkin? Bake pumpkin bread pudding.
My mother baked miniature loaves of pumpkin quick bread to give as gifts at Christmas time. The smell of Pumpkin Bread Pudding as it baked brought back childhood memories of the anticipation of giving and receiving during this season.
Pumpkin Bread Pudding. The aroma of pumpkin quick bread but more protein and much less fat, sugar, and sodium.
Pumpkin Bread Pudding
10 slices bread (I used a mix of pumpkin and whole wheat)
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspon cloves
2 cups milk
3/4 cup pumpkin
2 eggs
2 tablespoons raw sugar
1 tablespoon Grade B maple syrup
1/2 cup pecans
1/2 cup golden raisins
1. Cube the bread. Layer cubes in a bowl with sprinkled spices. If the bread is very fresh, allow the cubes to dry for an hour or so.
2. Stir together the milk, pumpkin, eggs, sugar, and syrup. Pour over bread cubes, stirring until all cubes are moistened. Allow to sit in refrigerator for an hour or so to let the bread cubes absorb the liquid.
3. Stir in the pecans and golden raisins just before baking so they don’t absorb too much moisture.
4. Spoon the mixture into a baking pan or the bread machine bucket. Bake in the oven for 45 minutes to an hour (depending on the size and shape of the pan) or bake in the bread machine on the “bake only” setting for 1 hour and 10 minutes.
I’m also linking this to Saturday Snapshot at West Metro Mommy Reads as I continue to work on my food photography. What do you think? Do you like this week’s or last week’s photo better? Does one photo make you want to head to the kitchen and make some bread pudding more than the other?
Do you want to improve your cooking or your photography in the New Year? Check out the New Year’s Resolution Reading Challenge!