Pumpkin Week: Pumpkin Bread Pudding

Pumpkin Week: Pumpkin Bread Pudding

Because I’m one of those people who makes everyone at the Thanksgiving table say what they’re thankful for (and because I just finished a freelance article of how to stop spoiling your kids, so teaching gratitude is on my mind) I want to throw the question out to SPC readers? Shall I get us going?

I always start with my family’s health. Someone who is dear to me and Laura is going through health issues with one of her kids and even though EVERYTHING IS GOING TO BE FINE, it’s been rough. I have kids who are basically healthy (please, parenting Gods, do no smite me!) and will be taking time this week to appreciate it. On the less serious side, I’m also grateful for the fact that SPC gets to celebrate Thanksgiving twice. Our dual citizenship site means we get to love up our favourite holiday and food now and again in November.

I think I’ll be busting out this amazing dessert this weekend. We’re headed out to visit friends who’ve just abandoned us  moved to the country and can’t wait to christen their new place. I came across this recipe on one my new favourite sites, Love & Lemons. They’re really quick and easy to make. In the original recipe there is no dairy at all (they used almond milk where I used regular) but found it works well either way. The coconut milk gives it an amazing creamy flavour. It’s a nice change from pumpkin pie but still fills your home with that fantastic fall aroma. My kids wanted these for breakfast the next day, too. And they are sort of like French toast so…. 

pumpkinbreadpudding

 

photo by Maya Visnyei

Pumpkin Bread Pudding

(serves 8)

7 cups Challah bread, cubed
3/4 cups pumpkin puree
1 cup coconut milk
1/2 cup milk
1/2 cup maple syrup
4 eggs
1 tsp cinnamon
pinch of nutmeg
1/8 tsp salt

Method

Preheat your oven to 350 degrees. Lightly butter

In a large bowl, whisk together everything except the bread. You want a nice smooth consistency here, so whisk out those lumps!

In another large bowl, place your cubed bread. Pour the wet mixture over top of the bread and gently stir it all together so that every piece of bread gets coated. Let it sit for about 5 minutes so the bread can drink in the pumpkin-y goodness. You might want to let it sit even longer if you were using stale bread. In that case, place it in the fridge for half an hour.

Scoop the coated bread into your ramekins, place those on a cookie sheet to make getting them in and out of the oven easier. Bake for 25 to 30 minutes until the top is golden. Don’t over bake them or the inside won’t be soft and moist. Allow to cool a bit before serving. I dusted mine with confectioner’s sugar but a scoop of vanilla ice cream wouldn’t be wrong either. Because, d’uh, when is it?

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