Every Christmas morning, I host a brunch. Bread pudding is always on the menu. This year I’m planning to make pumpkin bread pudding with maple whipped cream. I love the idea that you could eat a food that’s considered both breakfast and dessert! Since I have a wee bit of a sweet tooth, this was perfect for me.
For this pudding recipe, I made a loaf of pumpkin bread that I cut into 2 inch pieces. The custard for the pudding is usually made by whisking together eggs, sugar, milk and/or cream. I switched it up a bit by using CHOBANL pumpkin flavored yogurt instead of cream. Even though CHOBANI’S pumpkin yogurt is seasonal, this recipe will work with any of their flavors.
After I made the custard I poured it over the pumpkin bread and threw in some walnuts and chocolate chips. I set it aside for 1/2 hour, so the bread could absorb some of the pumpkin flavored custard. When it was baked and ready to serve, I topped each serving with maple syrup whipped cream. This pudding was extra yummy, thanks to the addition to the Chobani yogurt. The yogurt gave the pudding an extra kick of pumpkin flavor.