I often visit a local discount bread store during my lunch hour. The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.
Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart. After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves. The crunchy streusel-like topping puts this breakfast treat over the top. I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.
Pumpkin Cobbler Spiced Bread Pudding
5 eggs, beaten
1 1/2 cups sugar
2 cups milk
2 teaspoons vanilla extract
3 cups pumpkin cobbler or cinnamon swirl bread, cubed
1/2 cup brown sugar, packed
1/4 cup cold butter, sliced into small cubes
1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Grease or spray with cooking spray, a 13 X 9″ pan.
In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes. Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter. Bake for 35 to 45 minutes, or until set.
If desired, drizzle with maple or vanilla syrup. Serve warm.