Pumpkin
Bread
Pudding
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Pumpkin Bread Pudding with Cranberry Maple Syrup
is a cozy breakfast casserole, perfect for holiday mornings. Make it the night before, then pop it in the oven -- and your home will smell amazing!
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Bread
Dried cranberries
Pecans
Almond milk
Pumpkin puree
Eggs
Brown sugar
Cinnamon, nutmeg, cloves
Salt
Maple syrup
Fresh cranberries
Ingredients
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Combine bread cubes, dried cranberries, and pecans in a baking dish.
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Whisk almond milk, pumpkin, eggs, brown sugar, cinnamon, nutmeg, cloves, and salt together.
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Pour the mixture over the cubed bread. Press down. Let the bread soak for at least an hour or up to overnight.
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Cover it with plastic wrap and refrigerate overnight or until ready to bake.
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Sprinkle pecans over bread pudding. Place the cold dish in the oven while it preheats. Bake at 350 for an hour.
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Combine maple syrup and cranberries in a microwave safe dish. Microwave until syrup comes to a boil and the berries pop.
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Serve bread pudding with the cranberry syrup -- and a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of ice cream :).
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Get this recipe and more inspiration at
Midwestern HomeLife
midwesternhomelife.com
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