so, i love pumpkin. a lot. especially in desserts and breakfasts. and yet. if you search my site for pumpkin recipes, you will find a mere two (well, now three), neither of which are sweet (ok, well, now this one is here and it’s sweet).
i mean, the pasta with easy pumpkin sauce and pumpkin ravioli sauce are great but what in the heck?!? where are my pumpkin scones, my pumpkin cookies, my pumpkin chocolate chip cake, my pumpkin bread pudding, my pumpkin pancakes/waffles???
seriously, what was i doing last fall that i didn’t get those classic, timeless, FAVORITES up here for all of us to bake and fill our kitchens with all the good smells and then eat pumpkin everything until we feel just a little bit ill?
oh, right. a big huge project at work and house hunting two states away every weekend. ok, fine, but still…
we clearly have lost pumpkin time to make up for and i say we go all in and start with pumpkin bread pudding.
where do i even start?! just, go make it. yes, even/especially those of you who think you don’t like bread pudding. because i didn’t either. then my friend found this recipe and i discovered that i LOVE bread pudding.
if you’re still not sure, i get it. i mean, what marketing genius came up with the name “bread pudding”? best case, we’re picturing jello pudding with bread cubes trapped in there. worst case? worst case is the british meaning of pudding…
but this! this pumpkin bread pudding is all of the good everything! basically the bread acts as a vehicle for pumpkin-y pie spice flavor deliciousness. if you eat it warm from the oven, the top bits will be a little bit crispy and the inside part will be soft and amazing. even as leftovers when everything is soft from being microwaved, this pumpkin bread pudding still doesn’t turn gloppy the way pumpkin desserts are apt to (::cough pie cough::).
oh! and since we’ve healthy-ed this baby up (replacing half and half with whole milk and too much sugar with a more moderate amount of maple syrup), i think it could totally pass for breakfast with only a minimal amount of self-deception, if you swap plain (or vanilla) yogurt for the whipped cream. just sayin’…
we have lost pumpkin time to make up for, after all.
nutrition facts are based on dividing pumpkin bread pudding into 6 servings, whipped cream not included