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KCL Friday Finds

Happy weekend, guys!! I am super excited to share some new Friday Finds with you! It's a bit of a mix, as we all seem to be anticipating Halloween, Thanksgiving, and Christmas all at once now. Though I'm trying my hardest to live in the moment with pumpkins and autumn decor. I know after Halloween, everyone will be all about Christmas, but we should slow down and enjoy the harvest decor up to Thanksgiving, don't you think? As always, there are a few printables in the mix for last-minute decor, as well as some products for my fellow wine lovers, and some more awesome discounts that were created just for you Friday Finds readers!! 🙂🍂 So you know the drill, grab a cup of coffee and sit down for a break, so you can relax and browse these amazing shops.


First let's kick things off with this week's featured candle. I just have to feature a candle each week. It's the perfect season to cozy up with a good book and flickering candle light. A scented candle is also th…

Pumpkin-Spice Coffee Bread Pudding


Bread pudding is such an easy way to feed a crowd for brunch (or to have yummy leftovers for the week). You can prep it the night before then just pop it in the oven in the morning and have a relaxing cup of coffee instead of standing over the hot griddle while everyone else is chilling.

For fall there is nothing better than pumpkin-flavored anything, so I just had to come up with a pumpkin bread pudding recipe. This one is super easy. I used only the basic ingredients, but it came out so perfectly yummy. The pumpkin coffee in the recipe does give it a slightly bitter flavor, which I prefer, considering how much maple syrup I like to put on it. Though you can substitute the coffee with liqueur, or add in a bit more brown sugar to make it sweeter. Though if you serve it with syrup or powdered sugar, I encourage you to try the recipe as-is. It created the perfect balance between sweet and savory.

INGREDIENTS
  • 2 cups coconut milk (dairy-free option) - for regular recipe use 1 cup heavy cream plus 1 cup whole milk
  • 6 large egg yolks
  • one loaf Pepperidge Farm Pumpkin Spice Swirl Bread (cubed and left out overnight to stale)
  • one cup canned pure pumpkin
  • 1/2 c pumpkin spice coffee
  • 1 tbsp vanilla extract (or seeds from 2 fresh vanilla bean pods if possible)
  • 1tsp  pumpkin spice
  • 1/2 cup dark brown sugar
  • oil or butter for greasing pan 

Tools: all you need is a large mixing bowl, whisk, and large rectangular baking dish 

INSTRUCTIONS

1. Lightly butter or grease your baking dish and preheat oven to 325 F. Fill the dish with the cubed pumpkin swirl bread.

2. Mix all the other ingredients in a large mixing bowl and whisk until thoroughly combined.

3. Pour mixture over bread and press down the bread gently until all of the liquid is absorbed.

4. Bake at 325 for about 50-55 minutes until the top layer is slightly crusty and you see the cracks in the pudding (see photo #1).


*Tip: To add some crunch, serve it with some sweet pralines, and of course drown it in maple syrup. Enjoy!


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