Tag Archive: bread pudding


I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

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Banana Pear Bread Pudding

Enough cubed gluten free bread to cover bottom of 8×8 casserole

1 pear, cut in small pieces
1 banana, cut in small pieces
2/3 c. sugar

Wet ingredients:
4 eggs
2 2/3 c. milk
2 Tbsp. sherry

Grease casserole with butter.

Mix wet ingredients until blended. Stir in sugar. Fold cubed bread into mixture.

Place in casserole, turning bread pieces crust side down.

Evenly place pear

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and banana pieces all across top. Push down in so not exposed.

Bake 425 F for 15 minutes.

Reduce heat to 350 F and cook for 30-40 minutes more until knife inserted comes out clean.

Serve topped with vanilla yogurt.

I made this for Aunt Fran and Uncle Bob while in Manhattan.  Totally forgot to get a picture before somebody dug in!!

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