On Mondays at my church there is a box of bread that’s been donated from a local bakery. The bread arrives already one day old, and since my son brought it home one day, it joined another – uneaten- loaf of bread on the counter. What to do? Well bread pudding of course! I also needed to have a filling breakfast for the boys and a sleepover friend, so it made sense to make a breakfast version of bread pudding.
1 loaf white bread – two or more days old
1/2 cup pureed pumpkin
1/4 pure maple syrup
1/2 tsp pumpkin pie spice
1/2 cup milk (we used 1%)
Maple Butter Ingredients:
1/2 cup maple syrup
1/4 cup butter, cut into tbsp size chunks
Note: prepare the night before baking
- Cube bread into 1 inch squares and press into 9 x 13 baking dish.
- In blender, stir together eggs, pumpkin, syrup, spices, and milk.
- Pour over bread in baking dish and press bread into custard mixture.
- Cover and refrigerate over night.
- The next morning, remove baking dish while oven pre-heats to 350 degrees F.
- Bake, uncovered, for 30-45 or until bread pudding is set in the middle.
- Take baking dish out to cool slightly and prepare Maple Butter.
Instructions for Maple Butter:
- Heat maple syrup on med. in small saucepan.
- Whisk in butter, incorporating one Tbsp at a time.
- Cut bread pudding into 6 rectangles, then diagonally into 12 pieces.
- Pour Maple Butter evenly over top.
I’m out of the pumpkin puree I made from the fresh farmers market pumpkins I bought last season so next time I’ll try it with butternut squash. I hope you enjoy this as much as my family did.