Pumpkin Bread Pudding

There’s one thing I may love more than pumpkin (emphasis on *may*) … and that’s following the Eskimos’ example and putting nothing to waste.  Last week I made Cathy at Noble Pig’s baked eggs in bread bowls (didn’t catch photos, so they’ll have to wait until next time I make them), so I had a bunch of bread scraps lying around.  Ruing throwing out, I decided to make bread pudding.  But why not combine my two favorite things in one?  So I present to you Pumpkin bead pudding!!!

 

PS – The skins and seeds went into the compost pile too!  Yay not being wasteful!

<3 Betty

 

Pumpkin Bread Pudding

3 cups pureed pumpkin

2 cups 2% milk

2 large eggs

1 cup sugar

2 cups cubed fresh pumpkin

6 cups cubed bread

2 Tbsp butter

1/2 cup brown sugar

1 Tbsp cinnamon

1/2 tsp all spice

1/2 tsp nutmeg

1)  Combine pumpkin puree, milk, eggs, and sugar in a stand mixer until smooth and creamy

2)  Butter 13X9 pan well and fill with bread and cubed pumpkin.

3)  Pour liquids over bread mixture.

4)  Combine brown sugar, butter, and spices until crumbly and spread over top.

5)  Bake 1 hour at 350 degrees F.

6)  Eat warm (with ice cream!)