Fall Harvest Sweet Bread tossed in a custard mixture and baked in a bundt pan creates a scrumptious, seasonal dessert.
Sue of Palatable Pastime is hosting this month and asked us to share a bread pudding with our readers. Bread pudding is a favorite of mine. Wonderful for breakfast or dessert, it can be sweet or savory. I went with sweet today.
Let's see what the others are sharing.......
- Bread Pudding Recipe From My Mom from Patyco Candybar
- Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
- Fall Harvest Bread Pudding from A Day in the Life on the Farm
- Glazed Donut Bread Pudding from Food Lust People Love
- Pumpkin Bread Pudding from Palatable Pastime
On Monday I shared a delicious Fall Harvest Bread with you. It is filled with wonderful fall flavors. Oranges, cranberries, nuts and pumpkin along with warm spices created an amazing quick bread that I served for dinner one night with a Polish Vegetable Soup. Stay tuned for that recipe.
The recipe I shared made two loaves of this wonderful bread. I had one loaf still on my counter when it was time to make bread pudding for today's event. It was a perfect opportunity to repurpose leftovers, as bread puddings always are.
The great thing about using a sweet bread for bread pudding is that all of your flavors are already there. All you need to do is whisk together some eggs and milk, cut up the bread and drench it in the custard. You can let it set overnight if you are serving it for breakfast in the morning or you can bake it immediately. I added a little bit of vanilla to the custard mixture but I don't know that it was necessary with all the other flavors that the bread brought to the pudding.
You can use any quick bread that you like for this recipe. I am including a link to this Fall Harvest Loaf though because if is amazingly good!!!
I have made it with leftover Sourdough Cranberry Pecan Bread, with Leftover Donuts and I have even used Gluten Free Bread Pudding so that everyone can enjoy this treat. The next time you have leftover bread, instead of putting it in the freezer, leave it out and create a second recipe for your family to enjoy.
Yield: 12 servings
Fall Harvest Bread Pudding
Leftover quick bread gets a second life as bread pudding for breakfast or dessert. Comfort food at it's finest.
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
Ingredients
- 1 loaf Fall Harvest Quick Bread or sweet bread of choice
- 4 eggs
- 2 c. milk (I used 2%)
- 1 t. vanilla, if desired
- Whipped Cream for serving, if desired
Instructions
- Whisk together the milk, eggs and vanilla (if using) in a large bowl.
- Cut the bread into cubes and toss into the milk mixture along with any crumbs left on the cutting board.
- Pour into a bundt pan that has been liberally treated with baking spray.
- Bake in a preheated 350* oven for 50-60 minutes, until puffed and golden and a skewer inserted removes cleanly.
- Let cool in pan for about 15 minutes before turning onto a wire rack.
- Can be served warm with cream as breakfast or cooled completely and topped with whipped cream for dinner. It's also great just by itself as a grab and go breakfast on busy days.
Nutrition Facts
Calories
202.94Fat (grams)
5.37Sat. Fat (grams)
1.69Carbs (grams)
29.03Fiber (grams)
2.27Net carbs
26.76Sugar (grams)
5.34Protein (grams)
9.26Sodium (milligrams)
304.38Cholesterol (grams)
59.82
With that delicious bread with autumn flavors...the bread pudding must be wonderful :)
ReplyDeleteIt certainly was Paty
DeleteDelicious bread pudding love that whipped cream topping!
ReplyDeleteThanks Sneha
Delete