If the pumpkin bread wasn’t decadent enough, lets make some bread pudding out of it….
The best bread pudding that I have ever had was made with cake, not bread. I’ve had some great bread puddings made with bread, but last year when I saw a Bobby Flay recipe using pumpkin bread, I knew I had to try it. Having an already perfect pumpkin bread, I set out to make my own, and here it is. This is a dish that my beloved aunt would call fat ass on a plate….
Here’s what you’ll need.
- 1/2 recipe of pumkin bread (one of the two loaves in this recipe)
- milk (or half and half if your feeling frisky)
Preheat oven to 325 degrees
Start of by taking one loaf of pumpkin bread and cutting it into cubes, and spreading out on a cookie sheet. Bake that for 15-20 minutes or until it starts to dry out and brown lightly. Let cool for at least 10 minutes.
While that is in the oven, prepare your water bath. Place a greased 9×13 or similar sized casserole into a larger roasting pan. Place enough water into the roasting pan to come half way up the smaller 9×13 or casserole.
Next, take the milk, sugar, vanilla, eggs and pumpkin and place in a large bowl
Whisk to combine
Mix in the cubed bread
moosh it down good so that it soaks up some of the custard.
Dump into the greased casserole.
Bake for 45 minutes to an hour, or until the custard has set.
And viola, I give you more calories than you really need…
Eat this warm with some freshly whipped cream, your friends and family will think that you’re some kind of genius. This is going to probably make the pumpkin pie jealous.