Omg. I`m so sorry for the lack of posts and blog activity in general! I have no idea how bloggers with a full time job keep up with the posts, baking, work, and social stuff outside of it all! Do you guys not sleep? I barely sleep and I still don`t feel like I have enough time! Haha~
Since the holidays are in full swing, I have been baking like crazy, testing and EATING lots of goodies! Unfortunately, it always takes me longer than I expect to post a recipe, even with the crazy amount of baking I`ve been doing.
And, this daylight savings thing...? Not working for me. :( By the time I get home from work, it`s pitch dark. I can never take any photos of the food I bake after work. To make up for the natural lighting, I wake up really early (at least to me...hehe) to take photos before rushing off to work.
I also have to control myself around all the freshly baked goodies at night, since I need to photograph them the next morning. Talk about crazy self-restraint! Those warm cookies and muffins are extremely tempting after a long day!
Okay, so this pumpkin nutella bread pudding is amazing. Pumpkin-everything might be winding down, but trust me, if you have to bake one last pumpkin dessert this season, you`ll want it to be this one. I`m not lying when I say that I basically gobbled this whole pan by myself. I couldn`t help myself, it was so addicting.
This recipe is wonderfully simple, which makes it perfect for that Christmas morning breakfast. Or any lovely weekend breakfast. It`s so cold, I love turning on the oven to bake something. You can get out of bed, whip this up quickly, pop it in the oven, and snuggle in bed until it`s done! Then, have breakfast in bed. Doesn`t that sound amazing?? This recipe can transform into a dessert, too! See? It`s so versatile, please don`t pass this up. :)
P.S. If you can`t tell, I drizzle that caramel ice cream topping on, basically, everything. Full of yum!
Pumpkin Nutella Bread Pudding
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Ingredients:
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1 cup heavy cream
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½ cup whole milk
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¾ cup pure pumpkin
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3 tablespoons Nutella spread
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¼ cup brown sugar, lightly packed
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¼ cup granulated sugar
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2 large eggs
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1 large egg yolk
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¼ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground ginger
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1/8 teaspoon allspice
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pinch cloves
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5 cups Texas sliced bread (or any crusty bread), cubed
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¼ cup Mini chocolate chips
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Caramel ice cream topping (Optional)
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Materials Needed:
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1 8 inch nonstick square pan
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parchment paper/oil to grease
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1 medium bowl
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1 large bowl
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1 whisk
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1 rubber spatula
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1 spoon
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Directions:
1.
Preheat oven to 350°F.
Line an 8 inch nonstick square pan with parchment paper/grease well.
2.
In a medium bowl, whisk the cream, milk, pumpkin, Nutella, brown sugar,
sugar, eggs, yolk, salt, cinnamon, ginger, allspice, and cloves together.
3.
In a large bowl, place your cubed bread in. Add the pumpkin/milk
mixture. Toss with rubber spatula gently to coat.
4.
Transfer to prepared pan.
5.
Sprinkle with mini chocolate chips.
6.
Bake for 25-30 minutes, or until set.
7.
If desired, drizzle with caramel.
*Notes:
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Serve warm, room temperature, or cold.
Recipe can be made in
advance and refrigerated.
