Use up stale leftover quickbread in this cushiony, plush bread pudding on the stovetop. Super quick and easy!
Cook Time25 minutesmins
Total Time25 minutesmins
Servings: 16-inch pan.
Ingredients
1/4cupheavy cream
1/4cupmilk of your choiceI used almond milk
2tablespoonssugar
1egg
1/4teaspoonvanilla
1/4teaspoonbaking powder/soda
1/2teaspooncinnamon
dash of nutmegginger, cloves
pinchless than 1/8 teaspoon salt
1/2tablespoonbutter
3cupspumpkin breadstale (if your bread isn't very stale, toast it at 225 degrees for 20-30 minutes or so if you have the time to dry it out)
Whipped creamcaramel sauce, etc (optional) for serving.
Instructions
Whisk together all ingredients except for the butter and pumpkin bread.
Melt the butter in a 6-inch cast-iron pan. Once melted, add the pumpkin bread cubes and pour the cream mixture over the top. If you have time, let the stale bread soak up this mixture for a few hours in the fridge. If not, simply cover with a tight-fitting lid and cook over medium low heat for 15 minutes. Once the bottom is starting to look set, carefully slide the pudding out of the pan onto a plate. Carefully and confidently, flip the pudding, uncooked side down, back into the pan. Cover and cook for another 10 minutes, or until bottom is also set.
Eat immediately with a dollop of freshly whipped cream, a drizzle of caramel, etc.