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!
Complete Meal Plan
SUBSCRIBE AND NEVER MISS A RECIPE
Latest Giveaways: Enter to Win
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to //rasamalaysia.com/pumpkin-bread-pudding/. Thank you very much!