I always have leftover bread in the home because I tend to buy a big loaf of white bread for weekdays: breastfast for G and Mr. Rasa Malaysia, but by the end of the second day no one wants to eat the stale and hard bread and they usually sit on kitchen countertop until someone throws them away.
Bread pudding is such a great way to use up day-old bread or a loaf of French bread.
Soaked in a cream and egg-based custard, the bread takes on any flavor you can think of.
For me, this season means only one thing and I chose pumpkin spice.
This pumpkin bread pudding recipe is pretty versatile.
I prefer to mix the wet ingredients together and pour it over the bread.
Alternately, you can combine everything in a bowl, toss to coat the bread cubes and then transfer it to a pan to bake.
The goal is to saturate the bread with the custard, no matter what approach you take.
Because this pumpkin bread pudding is a tad plain looking, I suggest dusting it with powdered sugar if you’d like.
A warm caramel sauce serves nicely along this dish as well.
Dig in and indulge!
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jberry
Thanks Bee, I can’t wait to try this.So tired of all the pumpkin corruption out there.
Rasa Malaysia
LOL, yes I like this pumpkin bread pudding recipe.
Cook, not chef
I don’t now, nor never will, understand why people have to let everyone know that they “can’t wait to try this”. Great, go ahead and try it- THEN make a comment if it seems necessary. Until then, you really have nothing to add. Sorry, had to vent.
Rachael
Does this need refrigerated afterwards due to the custard?
yvette
Made this today and it was a major hit. Thank you for this recipe! It’s definitely a keeper! :)
Rasa Malaysia
Thanks! Happy Thanksgiving. :)
Samantha
We don’t have heavy cream, can I use 1 1/2 cup of half and half in place of heavy cream and milk?
Rasa Malaysia
Maybe, I don’t know how it will affect the results.