Saturday, April 4, 2015

Pumpkin Bread Pudding

At this point, we all know how much I love canned pumpkin. You can think of this recipe as a bread pudding or a baked French toast, depending on what time of day you feel like eating it. I mix a substantial amount of pumpkin into the custard, which lends it an ultra-creamy, thick texture. Plus, you're getting a serving of veggies with your dessert or breakfast! It's fancy enough to serve as a dinner party dessert or a special occasion breakfast, but really easy to pull off because it is best if assembled ahead of time.

1 cup sugar or sweetener of choice (I use Splenda)
1 T pumpkin pie spice (or cinnamon plus a bit of nutmeg, cloves, and/or allspice)
3 cups milk (I use almond milk)
5 large eggs
2 t vanilla extract
1 15 oz can pumpkin puree
1 loaf French or Italian bread (I like to use a rustic whole wheat loaf), torn into 1-2 inch chunks
1 cup raisins, dried cranberries, and/or pumpkin seeds (optional)

Mix the first two ingredients together in a large bowl, then add in wet ingredients. Tear bread into bowl and stir together. Dump into greased 9x13 baking dish, cover, and let sit for at least an hour, or overnight. Bake uncovered at 375 degrees for approximately 35 minutes, until custard is set.

Serve with syrup, powdered sugar, pecans, whipped cream, or yogurt.