Tuesday, September 16, 2014

Pumpkin Bread Pudding by Brenna

Appx 1 loaf of bread (a little less)
3/4 cup sugar
1 1/2 c cream
1 c milk
3 eggs
1/3 cup pumpkin (or so)
1 tsp vanilla
2 tsp ground cinnamon
1 tsp nutmeg

Whisk together wet ingredients while bread cubes are lightly toasting in oven at 180 degrees. Take out bread and poor wet ingredients over top. Press bread down until it's all moist. (For more dense bread pudding, refrigerate for an hour)
Bake at 350 degrees for 55 minutes to an hour.

2 T butter
2 cups powdered sugar
1/4 cup milk (add more as needed)
Tsp vanilla
Mix ingredients with a hand mixer. Pour over bread pudding while hot. 

Allow to sit for at least 15 minutes. (To make more dense) Serve chilled or warm.

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