Pumpkin Pie Spice Bread Pudding

November 8, 2012 | No Comments

Pumpkin Pie Spice Bread Pudding

Did anyone see this coming? First, pumpkin pie spice chips, then pumpkin pie spice chip bread, and now pumpkin pie spice bread pudding. What can I say, I like to utilize leftovers.

Pumpkin Spice Chip Bread

I made a milk, egg, sugar mix, and poured it over some day old cubed quick bread. I let it sit for about ten minutes, and then popped it in the oven. About an hour later, it came out of the oven, and was a delicious custard, and pudding.

Pumpkin Pie Spice Bread

Whenever I am out at restaurant, and I get the opportunity for dessert, and the restaurant has bread pudding on the menu, I order it. I am not sure how many times I have mentioned that I am a chocolate person, but given the choice of richest chocolate dessert, or bread pudding, I go with bread pudding ten times out of ten.

Pumpkin Pie Spice Bread Cubes

I think I have made bread pudding once before, possibly in the years when my cooking was inedible or barely edible. Funny, I do not recall dreaming about how scrumptious the bread pudding was after it was consumed, and years later, am not even sure I even made it. Come to think about it, it could have been my wonderful Sister In Law who made it. If that is the case, I am sure it was quite edible, as she got “tasty food cooking” genes from my wonderful Mother and Father In Laws.

Pumpkin Pie Spice Bread Pudding Unbaked

Back to the present bread pudding. In this picture, unbaked,  it just looks like a wet mess, with piles of dried fruit on top.

Pumpkin Pie Spice Bread Pudding

It gets a little  better looking now that I have dotted butter on the top.

Pumpkin Pie Spice Bread Pudding

Even better now that it is baked and has a golden glow. The custard has set, and it has become a delicate, creamy, delectable, lovely pudding. I hope you make, and enjoy this pudding with your friends and family. This recipe is adapted from The Fanny Farmer Cookbook, Bread and Butter Pudding.

Pumpkin Pie Spice Bread Pudding
Print
Recipe type: Dessert,Pudding
Author: Jillian
Serves: 8-10
Ingredients
  • 1 1/2 cup milk(I use 2% Organic)
  • 1 tsp vanilla extract
  • 1/3 cup granulated sugar
  • 1/8 tsp sea salt
  • 2 eggs
  • 1 egg yolk
  • 1 cup cranberries
  • 1/2 cup raisins
  • 6-8 thick slices of Pumpkin Pie Spice Bread, or your favorite quick bread(enough to cover your pan), cubed
  • 1 tsp cinnamon, for sprinkling on top
  • 1 Tbsp cane sugar, for sprinkling on top
  • 2 Tbsp butter, for dotting on the top
Instructions
  1. Heat milk for about 2-3 minutes in microwave(hot enough to dissolve sugar) Watch it closely, you don’t want to burn the milk)
  2. Add sugar and sea salt to milk and stir until dissolved( cut back a bit if your quick bread is very sweet)
  3. Let milk, sugar,salt mix cool a bit
  4. Add eggs, yolk, and vanilla extract, and whisk til combined, and a bit frothy
  5. Add cranberries and raisins and let soak
  6. Cube the pumpkin pie spice bread, or your favorite quick bread
  7. Butter baking dish
  8. Add cubed bread to dish, should be a little heaping
  9. Whisk wet mix again
  10. Drizzle wet mix over cubed quick bread, soaking every cube
  11. Cranberries and raisins will pour out last, evenly distribute these
  12. Sprinkle cinnamon and sugar over top
  13. Dot top with butter
  14. Pre-heat oven to 350 degrees F.
  15. Bake covered with foil for 35 minutes
  16. Uncover and bake for 20 more minutes, or until top starts to get golden
  17. Enjoy hot or warm with or without your favorite ice cream
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