Pumpkin Bread Pudding

Recipe by Cook's Hideout

Recipe Marathon - Day 2 So what do you do when you bake a bread and after its cooled you realize its not completely baked in the center?? Let me know what you folks do, but I decided to make a bread pudding with the 2/3rds baked bread. This is how the whole unbaked bread pudding came about: I had to bake bread for my colleague’s b’day and decided to make pumpkin bread from King Arthur Flour’s Whole Grains Cookbook. Recipe called to bake it for one WHOLE hour. It was a weekday and I didn’t think that the bread...

Ingredients

• 2 cups Pumpkin bread (– , chopped)
• 1 egg
• 1 cups (1.25l) fish stock (Soymilk (Cream or half-n-half or milk))
• 2 - 3 tsps Sugar

Method

1. Preheat oven to 350ºF.
2. Whisk milk, sugar & egg in a small bowl.
3. Grease a baking dish and add chopped bread. Pour the prepared custard and let the bread soak for 10-15 minutes. Bake for 30-40 minutes until a tester inserted in the CENTER comes out clean. Enjoy warm.

View the recipe instructions at Cook's Hideout