Breakfast for 4
Pumpkin Bread Pudding with sandwich bread
Bread cubes soak up spiced pumpkin custard in a slow cooker until tender, set, and lightly browned around the edges.
$1.42per serving $
160 minstart to table
4servings
AmericanVegetarianBudgetBreakfastsSlow cookerBack to schoolFall
Ingredients
- 2 cup milk
- 1 1/2 cup pumpkin puree
- 3 eggs
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 small orange
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/8 tsp ground cloves
- 1 pinch salt
- 8 cup white bread cubes
- 1/2 cup wheat bran (optional)
- caramel sauce (optional)
Steps
- Grease a 4-quart slow cooker with cooking oil and add the bread cubes and wheat bran if using.
- Whisk the milk, pumpkin purée, eggs, brown sugar, white sugar, orange juice and zest, cinnamon, nutmeg, ginger, cloves, and salt in a bowl.
- Pour the custard over the bread and press the cubes down gently so they become soaked.
- Cover and cook on high for 2 1/2 hours, until the custard is firm and the eggs reach 160 F.
- Rest the pudding for 10 minutes, then drizzle with caramel sauce if using.
Main ingredient on sale this week? See what to make with eggs on sale.
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