Sunday, September 24, 2006

Pumpkin Bread Pudding

The other day there was a box of old bread left in the break room at work. The note on the box said that the bread was free and could be used to make breadcrumbs or croutons. I had other plans.

Originally I had thought that I would make a french toast type of bread pudding but while I was at the grocery store I saw that pumpkin was on sale and I changed my mind. The process was really simple since I basically just followed the directions for pumpkin pie that is on the back of can of pumpkin. Instead of pouring the batter into pie crusts, it was poured over the bread.

Alright, lets get into this post. This is another step by step posting since people seemed to enjoy the last one.

As usual, I like to have all the ingredients out before I start. That way I know if I'm missing anything and can then make changes to the recipe beforehand. As you can see, there is a loaf of bread, some eggs, sugar, a can of pumpkin, 2 cans of evaporated milk, and some cinnamon and nutmeg (the nutmeg is whole, I grind it by hand because it tastes better that way).

As you can see, I have cut up the bread into about 1" size pieces and I combined the sugar and spices (well, I didn't stir them together before this picture was taken, but you get the idea). The next step is to add the eggs to the sugar mixture and stir well. Then you have to stir in the can of pumpkin and finally you stir in the two cans of evaporated milk.

Now that all the liquids are combined, you just need pour the wet mixture over the bread. Be sure to pour it evenly and not to put too much into the dish. The bread will soak up some of the batter, so just pour it slowly.

Now that everything is combined, you should let the dish sit for at least an hour in the refrigerator. This will allow the bread to soak up the pumpkin mixture. Once the mix has sat long enough, you can bake it. I baked the pudding at 325 C for approximately an hour. Just check it periodically to see if it is set in the middle.

And this is what you end up with. To serve, I just dished some of it into a bowl and added some whipped topping. It definitely tastes like pumpkin pie, but isn't as rich as the pie usually is. The bread makes it taste lighter than it really is. It was a good way to use up old bread and it tastes good.

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