This is a great way to turn a classic recipe into a holiday favorite! Take your favorite bread pudding recipe and make the following additions:
- Instead of white bread, use one loaf of cinnamon swirl bread. If you like raisins, get cinnamon-raisin swirl bread.
- Add a can of pumpkin, 2 teaspoons of pumpkin pie spice, and 1/2 cup of maple syrup.
- Follow the rest of your classic recipe and bake.
- Top everything off with a drizzle of glaze (powdered sugar and milk).
Pumpkin Bread Pudding
1 loaf (16 ounce) cinnamon raisin or cinnamon swirl bread, cut into 1/2 inch cubes
1/2 cup chopped pecans (optional)
1 1/4 cups milk
1/2 cup cream
4 eggs (I use Egg Beaters)
2 teaspoons pumpkin pie spice
1/2 cup maple syrup
1 can pumpkin
Preheat oven to 350. Spray casserole dish with non stick cooking spray. Toss cubed bread and pecans in casserole dish. Whisk milk, cream, eggs, pumpkin pie spice, maple syrup and pumpkin in a bowl. Pour over bread cubes. Let soak for 1 hour, occasionally pressing down. Bake for 1 hour or until knife inserted into center comes out clean.
Glaze-Mix together powdered sugar, milk and maple extract to make the glaze for the top. Drizzle over bread pudding before serving.
Bread Pudding (muffins)
Instead of baking your bread pudding in a casserole dish, use a 12 cup muffin pan. Bake at 350 degrees for 30 minutes. This way everyone has their own serving. I use cinnamon bread and I add maple syrup to the recipe. You can serve this for breakfast or brunch. Be sure to serve with extra maple syrup. It almost turns into a variation of french toast.
Pumpkin Bread (with chocolate chips)
Take your favorite pumpkin bread recipe and add two cups of semi-sweet chocolate chips. It will turn into a fabulous dessert!
If anyone would like a complete recipe, please let me know.
Check back for Round Two...