Pumpkin Bread Pudding

Hello, friends! I have one more pumpkin recipe up my sleeve before everything turns to gingerbread and peppermint. When I made my pumpkin pie there was leftover evaporated milk and condensed sweetened milk:

After I realized this needed to be used up, I decided to thaw some leftover brioche buns and coffee cake. You can see those bad boys after they toasted into little croutons of amazingness:

There are no measurements to this recipe. It was just using the leftover milk and frozen breads to make a custard and eventual bread pudding. I mixed the container of leftover milks with half a can of pumpkin, about a tsp of cinnamon and nutmeg, and a pinch of ginger, salt, and cloves. I let this cook down, then cooled it for a bit.

Next, I whisked in two room temp eggs and two yolks. This was poured over the bread/cake nuggets and soaked overnight. Champion was really excited about baking this up:

I baked it at 350 degrees for 40 minutes, then cooled it enough to place on a cooling rack (I sliced it into four squares and put those on the cooling rack). Then, I turned this into french toast! Here’s the final product:

Want more deets?? You can check out a video of how this went down on YouTube or Instagram.

This is the first time I have used music and fancy graphics. I am feeling pretty cool about it, though the upload time when you add graphics and movies is maddening. Even so, I am creating “a brand” of sorts. Ha! Or to sum this up nicely:

Thanks for reading!


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