As a child, I used to enjoy bread pudding stuffed with vanilla-flavored Hungarian farmer's cheese and raisins. It was one of my favorite desserts after a hearty soup. These days, I still enjoy bread pudding, but usually for breakfast. This fall-themed, pumpkin one was delicious.
Ingredients
0.5 cup pumpkin puree
4 eggs
1.5 cup milk
1 tsp vanilla
1 tsp pumpkin pie spice
0.25 cup sugar
5 cups cubed bread
Preparation
Preheat oven to 350F. Butter a 9-inch pie pan.
Whisk the sugar, eggs, spice, and pumpkin. Mix in the milk and the vanilla.
Soak the bread cubes in the milk mixture for 10 minutes. Pour into pie pan.
Bake in the preheated oven for 45 minutes. Allow to cool a bit before serving.
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