Pumpkin Bread Pudding
Not as in, bread pudding made of pumpkin bread, but as in, pumpkin flavored bread pudding!
Pumpkin bread pudding
Time: 30 mins | Difficulty: 2/5 | Yield: 1 or 2 servings for breakfast!
I love bread pudding, and I love fall flavors, and I love single-serve easy breakfast dishes. This recipe combines all those things!! It’s delicious straight out of the oven (carefully), but it also keeps really well for a next-day breakfast, either microwaved or chilled. A dusting of powdered sugar on top brings it all together. To mix things up, you could add walnuts, chocolate chips, raisins, or anything else to the custard that your heart desires!
Ingredients/Tools:
2 slices of bread
Butter
1/2 cup milk
1/2 cup heavy cream
3 tablespoons of pumpkin purée
Cinnamon
1 egg
2 tablespoons sugar
Salt
Powdered sugar
A bowl
A pot
An oven-safe dish or small pot
Method:
Pre-heat the oven to 350°.
Add the milk and cream to a pot, then heat. Let the liquid simmer, then lower the heat and add the pumpkin purée and a dash of cinnamon. Stir well to combine and turn off the heat.
Butter both sides of the bread slices, and add them to the oven-safe dish.
Crack the egg into a bowl and whisk it well. Then add the sugar and a pinch of salt and whisk to combine.
Slowly add the warm pumpkin cream to the egg, stirring constantly as you add so the egg doesn’t cook.
Pour the liquid into the dish, over the bread slices. Bake for 20 minutes, until the custard sets and its bubbles are small. Let it cool and continue to set slightly before cooking. Dust with icing sugar and enjoy!
