SUNDAY DESSERT #40: Pumpkin Spice Bread Pudding
COUNTRY OF ORIGIN: England 🇬🇧 🏴
DIFFICULTY LEVEL: Easy
INSPIRATION: It's pumpkin spice season. Need I say more?
RECEPTION/COMMENTARY:
We usually have two loaves of bread at our house at all times. A soft loaf, usually of the whole wheat variety, that we use for everyday toast and sandwiches. Then we have the crusty loaf. You know, the long skinny baguette that makes a huge crumby mess whenever you cut into it. It's this latter loaf that usually ends up being half-eaten and then forgotten in the pantry until we decide to have something later in the week for dinner that requires crusty bread. By that point, it has become almost rock hard from being unused and unloved. We usually soften it up in the microwave with a bit of water and then everything is right-as-rain again. However, left hard and stale, it makes for the perfect bread pudding ingredient!
So this recipe is literally dumping a bunch of wet ingredients and spices in a bowl, pouring it over the ripped up pieces of stale bread (which, speaking from experience, is really a painful process with jagged, rock-hard bread edges jabbing into your fingers as you rip. I recommend using a sharp knife to cut these suckers), bake, and enjoy. Super simple. This particular recipe just calls for some added pumpkin purée to "spice" things up a bit from your usual bread pudding to make it more autumn festive. 🍂
I think I heard a symphony playing in the background when I took my first bite. Haha! It's moist, custardy, perfectly spiced, and the pumpkin flavor doesn't overpower the whole dessert (like it does when you eat pumpkin pie). Of course, you could always adjust the pumpkin intensity based on your liking. I thought it was perfect as is. Rated a 10/10!
WOULD I MAKE IT AGAIN? Absolutely, yes! Excuse me while I go dish myself up another serving.
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