On Bread Pudding

A thing I actually sort of hate.

Welcome to the Friday Recipe post for paid subscribers! This fall breakfast is the perfect way to use up that pesky extra few tablespoons of pumpkin leftover when you use a cup or so for something else. Next Friday, paid subscribers will receive a recipe for strawberry jam alongside a recap of a summer visit to Wisconsin. As always, check out my past posts here and learn more about my day job here. Thanks for reading!

There are two things I unequivocally hate: pumpkin desserts (with the exception of these pumpkin snickerdoodles) and bread pudding. Here's the part where you re-check the recipe you just clicked on. Yep, we're here. We're doing it. We're making pumpkin bread pudding.

Here's the schtick: I had leftover canned pumpkin. And I had challah leftover that was already kind of stale. And I just couldn't not try to whip up a weird but delicious breakfast out of the two. Reader, it worked. It's definitely bread pudding but not as mushy. It's definitely a pumpkin dessert, but it has a breadiness that rescues it from too sweet territory. In short, it is a triumph.

I’ve tried this with both sourdough and challah, and both are great bread options. As they say: the best of anything is what you have!

Pumpkin Bread Pudding