Pumpkin Week: Pumpkin Bread Pudding - Sweet Potato Chronicles - Sweet Potato Chronicles

Pumpkin Week: Pumpkin Bread Pudding

Because I'm one of those peo­ple who makes every­one at the Thanks­giv­ing table say what they're thank­ful for (and because I just fin­ished a free­lance arti­cle of how to stop spoil­ing your kids, so teach­ing grat­i­tude is on my mind) I want to throw the ques­tion out to SPC read­ers? Shall I get us going?

I always start with my family's health. Some­one who is dear to me and Laura is going through health issues with one of her kids and even though EVERYTHING IS GOING TO BE FINE, it's been rough. I have kids who are basi­cally healthy (please, par­ent­ing Gods, do no smite me!) and will be tak­ing time this week to appre­ci­ate it. On the less seri­ous side, I'm also grate­ful for the fact that SPC gets to cel­e­brate Thanks­giv­ing twice. Our dual cit­i­zen­ship site means we get to love up our favourite hol­i­day and food now and again in November.

I think I'll be bust­ing out this amaz­ing dessert this week­end. We're headed out to visit friends who've just aban­doned us  moved to the coun­try and can't wait to chris­ten their new place. I came across this recipe on one my new favourite sites, Love & Lemons. They're really quick and easy to make. In the orig­i­nal recipe there is no dairy at all (they used almond milk where I used reg­u­lar) but found it works well either way. The coconut milk gives it an amaz­ing creamy flavour. It's a nice change from pump­kin pie but still fills your home with that fan­tas­tic fall aroma. My kids wanted these for break­fast the next day, too. And they are sort of like French toast so.… 

pumpkinbreadpudding

 

photo by Maya Vis­nyei

Pump­kin Bread Pudding

(serves 8)

7 cups Chal­lah bread, cubed
3/4 cups pump­kin puree
1 cup coconut milk
1/2 cup milk
1/2 cup maple syrup
4 eggs
1 tsp cin­na­mon
pinch of nut­meg
1/8 tsp salt

Method

Pre­heat your oven to 350 degrees. Lightly butter

In a large bowl, whisk together every­thing except the bread. You want a nice smooth con­sis­tency here, so whisk out those lumps!

In another large bowl, place your cubed bread. Pour the wet mix­ture over top of the bread and gen­tly stir it all together so that every piece of bread gets coated. Let it sit for about 5 min­utes so the bread can drink in the pumpkin-y good­ness. You might want to let it sit even longer if you were using stale bread. In that case, place it in the fridge for half an hour.

Scoop the coated bread into your ramekins, place those on a cookie sheet to make get­ting them in and out of the oven eas­ier. Bake for 25 to 30 min­utes until the top is golden. Don't over bake them or the inside won't be soft and moist. Allow to cool a bit before serv­ing. I dusted mine with confectioner's sugar but a scoop of vanilla ice cream wouldn't be wrong either. Because, d'uh, when is it?

  

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