Hi, I'm Grace from Sense and Simplicity. I'm a Speech-Language Pathologist by day and a design-loving, crafting, baking, picture-taking blogger by night. Here's one of our family's tried-and-true recipes that I hope you enjoy as much as we do.
Snowy weekend? Check! Freezer full of leftover bread and buns? Check! Craving comfort food? Check! Yep, that was me recently so I decided to make some Pumpkin Bread Pudding.
I love this bread pudding recipe. I have tweaked and perfected it by reducing the sugar, eliminating the butter, and using skim milk instead of cream to make it healthier than the original. I have made it with raisins or dried cranberries and they both are great. I use any kind of bread/bun/crust that is in my freezer and needing to be eaten. You should see how nice and neat my freezer looks now. Just kidding - it's still a mess. But I'm not kidding about how great this bread pudding is!
8 cups bread, cubed
1 cup dried cranberries or raisins
3 cups milk (I used skim milk)
1/2 can (796 ml or 28 fl oz) pumpkin puree
1 cup sugar
1 1/2 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1 1/2 teaspoon vanilla
1. In a large bowl, cover the bread and cranberries/raisins with the milk and set aside.
2. In another bowl, combine the eggs, pumpkin, sugar, vanilla, and spices.
3. Add to the bread mixture and stir to blend
4. Put bread mixture into a greased 9 x 13 or large casserole dish
5. Bake uncovered at 350F for 45-60 minutes or until the centre has set (test with a knife)