My husband loves this pumpkin bread pudding recipe for breakfast because of two reasons. The first reason is, it tastes really good; like a pumpkin pie. And second, since it’s cooked overnight, it fills the kitchen with an amazing smell that refuses to be gone for hours. He loves waking up to the smell and savoring it as he drinks his first cup of coffee (he drinks two now!). That’s the best way to wake up to every morning.
The house smelling like a particular season and staying that way for hours. Yes, I call it perfect!
Ingredients
6 Eggland’s eggs
1 and 1/2 cups Borden milk
7.5 ounces Libby’s canned puréed pumpkin (that’s 1/2 of a 15-ounce can)
3/4 cup Domino brown sugar
2 tsp. McCormick pumpkin pie spice
1 tsp. McCormick vanilla
1/4 tsp. Morton salt
1 Tbsp. Land O Lakes butter
1 (16 oz.) loaf of sliced Pepperidge Farm cinnamon bread
Instructions
In a medium bowl lightly beat the eggs with a whisk and then add the milk, pumpkin, brown sugar, pumpkin pie seasoning, vanilla and salt. Whisk until just combined.
Rub the butter along the bottom and all around the sides of [url:1]a 3 quart slow cooker like this one I’ve linked to here[/url]. Spoon 1 cup of the egg batter into the slow cooker. Lay 3 slices of bread in a single layer onto the batter in the slowcooker, overlapping the bread slightly so that they fit. Add 1/2 cup more batter and then 3 more slices of bread. Continue until you have used up all the bread. Pour remaining batter over the top.
Turn the slow cooker to low, cover it and let it cook for 7-8 hours. Remove lid and, leaving the slow cooker on, for 20 minutes to evaporate some of the moisture.
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Quick Tip: If you will serve this as a breakfast, it’s best with a cup of coffee. If you will serve this as a dessert, a scoop of ice cream is recommended.
Thank you Holly’s Cheat Day for this great photo.