Pumpkin Spice Bread Pudding
This recipe is super easy and perfect for the fall.
I made this recipe for a friend who is diabetic, so I used Splenda instead of sugar, but it’s good either way.
I used a bag of French sandwich rolls, eight per bag. Tear each roll into pieces and put the pieces into a large bowl.
Put the following ingredients into the blender.
Three large eggs.
2 cups of milk & 1 cup of non-fat half and half
1 cup of Splenda or 1 cup of sugar
1 cup of pumpkin puree
Add the following spices to taste, nutmeg, allspice, ginger, cinnamon, and cardamom. If you don’t like one of these, omit it.
Blend on low for about two minutes or until it’s whipped to the consistency of a light custard.
Once it’s whipped, add it to the bowl of torn bread, stir it so all the bread is coated and let it soak for about ten minutes in the fridge. Take it out and stir it again, If it looks a little dry add a little more milk or half and half and stick it back into the fridge for another 10 minutes.
At this point preheat your oven at 350. I used a glass 9 by 13 inch loaf pan sprayed with oil so the pudding wouldn’t stick. After the ten minutes have passed, give it another stir and pour it into the loaf pan. Once the oven is heated, pop it in and let it bake for about 50 to 55 minutes.
If you have a sweet tooth, bake it with a topping of brown sugar and butter crumble, for some extra sweetness.
And that’s it. Let it rest for about at least ten minutes before you take it out of the loaf pan.
If you don’t want to bake it that day, put it in the loaf pan, plastic wrap it, and store it in the fridge until you’re ready to bake it. I wouldn’t let it stand for more than a couple of days in the fridge.