• Portions: 6-8

Pumpkin Fritter Bread Pudding

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Ingredients

Bread Pudding:

700g (5–6 cups) pumpkin fritters (store-bought or homemade)
3 cups milk
tbsp Stork Yellow Baking Margarine (plus more for greasing the dish)
1⁄2 cup granulated sugar
1 tsp vanilla extract
Pinch of salt
1 tbsp ground cinnamon
3 eggs, beaten

To Serve:

Caramel or toffee sauce
Ground cinnamon (to taste)
Vanilla ice cream or whipped cream

Step by step method

  1. Preheat & Prepare Dish:

  2. 1. Preheat the oven to 180°C. Lightly grease a medium-sized baking dish with Stork Yellow Baking Margarine.

  3. Arrange Fritters:

  4. 2. Place the pumpkin fritters into the dish. Cut them in half or poke holes with a fork to help absorb the custard. Arrange them evenly.

  5. Make Custard:

  6. 3. In a saucepan over medium heat, combine the milk, Stork Yellow Baking Margarine, sugar, vanilla extract, cinnamon, and a pinch of salt. Stir until the margarine is melted.
  7. 4. Remove from heat, let cool slightly, then whisk in the beaten eggs until fully incorporated.

  8. Soak Fritters:

  9. 5. Pour the custard over the fritters. Gently press down with a spoon or spatula to help the fritters absorb the liquid. Let sit for 15–20 minutes.

  10. Bake:

  11. 6. Bake for 35–45 minutes, or until the custard is set and the top is golden. A knife inserted in the center should come out clean.

  12. Prepare Sauce:

  13. 7. While baking, warm the caramel or toffee sauce in a saucepan. Stir in ground cinnamon to taste and keep warm.

  14. Serve:

  15. 8. Spoon the warm bread pudding into bowls. Top with a scoop of vanilla ice cream or whipped cream and drizzle with the warm cinnamon caramel sauce.