Pumpkin Coffee Bread Pudding accented with Orange and Cranberry.
Fall is here...again. Cold weather is upon us. Its a time to start the ovens and let the baking begin. Fall is a favorite time with hayrides, cider, pies, crisp mornings and warm afternoons, beautiful colors. A great end to the dog days of summer.
As part of the Foodbuzz Tastemaker Program, I received two packages of Godiva Coffee. Coffee on a cool autumn morning, nothing like it. Add some flavors of the fall right along with it, and it is bliss, a great start to the day. One of the flavors Godiva sent me was the Pumpkin Spice blend. I started drooling on the possibilities I could make/bake with the brew. The other flavor was Carmel Pecan Bark, this one I drank and before I knew it, the package was empty.
For this post I wanted flavors that represented the season. I came up with this easy recipe that can be a great start as breakfast or a delicious end as a dessert. A pre-purchased pumpkin bread, that is a few days old, makes this recipe a quick go to dish, leaving time for fall decorating. A coffee custard poured atop sweet pumpkin raisin bread accented with ruby red dried cranberries and citrusy orange zest. Who can resist?
PUMPKIN COFFEE BREAD PUDDING
5 cups day old pumpkin bread, cubed
1/4 cup dried cranberries
3 eggs, beaten
2 cups milk
1 cup strong brewed Godiva Pumpkin Spice coffee
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
pinch of nutmeg
Preheat oven to 350 degrees. Mix eggs, milk, coffee, brown sugar, vanilla, cinnamon, and nutmeg in a bowl. In an ungreased 8x8 dish mix bread and cranberries. Pour egg mixture over the bread. Let sit ten minutes to allow the bread to absorb some of the liquid. Place in the oven and bake for 35 minutes or until an inserted toothpick comes out clean. Cool slightly.
