Came across a recipe during Thanksgiving that I was really wanting to try. Last night was the night. My friend had given us a loaf of a very grainy bread. It was delicious, but realistically we wouldn’t use it for our sandwiches so instead of going to waste, decided to try out the recipe. However, I fell asleep on the couch and woke up at 2 am so I had to get it ready. I ended up combining a couple of recipes (as I usually do) and throwing in my own substitutions. However, I used the exact recipe for the sauce from Simon’s Pumpkin Bread Pudding. In the end, this was what I ended up with recipe for breakfast pumpkin bread pudding…
Pumpkin Bread Pudding
- 1/2 tbsp coconut oil
- 1/2 tbsp butter
- 3 eggs
- 3/4 cup milk
- 1/2 (15 oz) can organic pureed pumpkin
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/3 cup palm sugar
- 8 slices bread
Combine coconut oil and butter and grease crock pot. Whisk all remaining ingredients other than the bread.
Pour 1/3 of batter on bottom. Layer 4 slices of bread. Pour 1/3 of batter over bread slices. Layer 4 slices of bread. Pour remaining batter.
Cook on high for 3-4 hours, low 6-7
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup water
- 3/4 cup sugar
- 1 tsp vanilla extract
Melt butter in pan. Whisk in flour until smooth. Add sugar (it will be very grainy at this point). Then add in water stirring until sugar dissolves. Add in vanilla.
Bring to a boil. Cook stirring constantly for 2 minutes.
Pour sauce over bread pudding & serve.