Today feels like a good day for comfort food so bread pudding popped into my head. I have a terrible weakness for a good bread pudding and thought maybe this would fit the bill!
8 slices cinnamon bread, cut into 1-in cubes (or torn!)
4 eggs, beaten
2 cups milk
1 cup canned pumpkin
1/4 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup dried cranberries
SAUCE:
1 cup sugar
2/3 cup water
1 cup heavy whipping cream
2 tsp. vanilla extract
Place bread in a 9 x 13 baking dish. Combine remaining pudding ingredients and pour over bread cubes. Cover and refrigerate overnight. In the morning, remove from fridge and let stand about 30 minutes to come to room temperature. Bake at 350 degrees for 20-30 minutes depending on how well you like your pudding set.
While pudding is baking, bring sugar and water for sauce to a boil over medium heat. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream until smooth. remove from the heat; stir in vanilla. Serve warm with bread pudding. Enjoy!
**in a hurry? In a microwaveable dish (size of cereal bowl) beat 1 egg and 1/2 cup milk. Add 1/4 cup pumpkin, 2 tsp. brown sugar, 2 tsp. melted butter, splash of vanilla, cinnamon, nutmeg and 1/8 cup dried cranberries. Add 1 1/2 slices of cubed cinnamon bread, smashing bread into egg mixture. Microwave on High 2 - 3 minutes. Top with warmed caramel sauce or pancake syrup!
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