Pumpkin Bread Pudding – Perfect for Fall
I have made various versions of bread pudding but today I am sharing my easy to make Pumpkin Bread Pudding recipe. This time of year is so expensive, back to school clothes, fees, fall activity fees, Halloween and the start of Christmas preparations. Even with the children, all raised I still feel the budget pinch this time of year. Every penny counts and bread pudding is one of those fairly healthy budget stretching go-to recipes I love.
My granddaughters helped me make this recipe for breakfast. They cut the bread using butter knives, and placed each measured ingredient in the bowl, did the stirring etc. They loved it and each ate a big bowl of it for breakfast. Children heading out the door on cold mornings really love this, especially when served warm.
Serving for Breakfast
This is a special breakfast warm out of the oven with milk and sprinkled with sugar. This recipe keeps well covered in the fridge. It can be eaten cold or microwaved until warm. It’s just as easy to serve as cereal for busy mornings and so much cheaper.
Serving for Dessert
This recipe is the perfect ending to a light meal. I like to serve it after a simple meal of soup. You can serve it warm with milk or cream, and sprinkled with sugar or a drizzle of maple syrup.
My preferred way to eat this is with milk, my sons prefer it with cream. The little sprinkle of sugar adds a fun crunch for children, but any way you serve it, it’s a delicious budget friendly stick to the ribs kind of comfort food.
I hope you love it as much as we do.