This Easy Pumpkin Bread Pudding is the perfect make-ahead fall breakfast!
Are you a big pumpkin fan? I don’t usually think that I am, but it surprises me every year when fall rolls around how much I really love to incorporate it into everyday life!
- 15 oz can pumpkin
- 2 cups mik
- 2 egg yolks
- ½ cup applesauce
- ½ cup sugar
- ½ cup chopped nuts
- 1 pound cubed cinnamon raison bread
- 1 apple, chopped
- 1 cup of raisins
- Cinnamon sugar
- Beat together pumpkin, milk, egg yolks, sugar and pecans in a large bowl.
- Fold in cubed cinnamon raisin bread, chopped apple and raisins.
- Spread in a buttered baking dish and refrigerate 2 hours, before baking sprinkle with cinnamon sugar and bake at 375 degrees 45 minutes.
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