Pumpkin Bread Pudding

After making some Spiced Pumpkin Bread, we decided we didn't really want another loaf of bread. What to do? I thought of just putting the loaf in the freezer for later, but as usual, we had no more freezer space. Then we thought about Bread Pudding. I'd never made Bread Pudding before, so I had even more motivation to try it out! In fact, we liked the Pumpkin Bread Pudding better than the spiced pumpkin bread by itself. I didn't put a whole lot of spices into the bread pudding since I'd already used quite a bit in the bread. Next time, I might drizzle some sweetened condensed milk on top to give this bread a bit of extra sweetness since I didn't add any sugar. You could easily use one, the other, or both depending on your preferences. (We also had this Pumpkin Bread Pudding as breakfast, so I wanted to maintain at least some semblance of healthiness!)

How do you adjust recipes to make them more "breakfast appropriate?"

Pumpkin Bread Pudding

by CJ Huang

Make your Spiced Pumpkin Bread into some Pumpkin Bread Pudding almost healthy enough for breakfast.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 12 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
		2 cups		milk
			3	eggs
		1 teaspoon		cinnamon
		5 cups		pumpkin bread, cubed	I used Spiced Pumpkin Bread.
		2 tablespoons		vanilla extract

Methods:

	1. Gather all materials.
	2. Combine milk, eggs, and vanilla.
	3. Place pumpkin bread cubes into a baking dish, and pour milk, egg, and vanilla mixture over bread. Sprinkle cinnamon on top. Bake at 350F for 30 minutes.