How is your week going? Mine has been messy. My son started eating solids, and while it’s been so fun watching him enjoy new tastes and textures, it’s doubled his baths and changes of clothes ;) Our dog couldn’t be happier, though! So far, my son has willingly ate anything I put in front of him…tofu, bananas, sweet potato, carrots, smashed edamame, cucumbers, even irish soda bread for St. Patrick’s Day…I can tell he’s going to be a good eater! This is my little kitchen buddy when I’m preparing dinner :)
We had a brunch a few months ago for my daughter’s 3rd birthday, and I served this Hawaiian sweet bread pumpkin baked french toast. This recipe actually started out as a bread pudding recipe, but I call it baked french toast so we don’t feel bad about eating it at 10 in the morning :) Usually when I think of bread pudding recipes, they have a ton of butter, cream, and sugar, but I’ve made changes over the years to this one such that it has only 1/2 stick of butter, uses 1% milk instead of cream, and yet still tastes absolutely decadent and delicious…trust me!
Break the loaf into small pieces and place them in a 9×13 baking dish. I love this part because I get to snack on some of the pieces of bread :)Next, in a saucepan, heat up your milk, butter and sugar, until the butter is melted. Whisk in your eggs and pumpkin, and finally add some vanilla extract.
Pour the mixture over your bread pieces and allow the bread to soak up all that wonderful flavor. Sprinkle ground cinnamon all over the top, and bake in a 350 degree oven for an hour and fifteen minutes, or until a tester comes out clean. Allow it to cool a bit before slicing.
This is one of my go-to recipes for brunch parties or dessert…it’s always a hit! It’s very custardy and perfect with some maple syrup (if you’re serving in the morning), or vanilla ice cream or whipped cream if you’re doing a “bread pudding” :) I love making it with pumpkin in the fall/winter, and with fresh fruit or chocolate chips in the spring/summer…customize it to whatever you like and have on hand!
Hawaiian Sweet Bread Pumpkin Baked French Toast
16 oz loaf Hawaiian Sweet Bread, torn into small pieces
5 cups 1% milk
1/2 stick butter
1 cup sugar
5 eggs, beaten
1/2 cup pumpkin
1 tsp vanilla extract
1 tsp ground cinnamon
Preheat the oven to 350 F.
Break the bread into small pieces and place them in a 9×13 baking dish. Add your milk, butter, and sugar to a saucepan over medium heat and cook until the butter has melted. Whisk in 5 beaten eggs and pumpkin. Stir and cook over medium heat for about 2 minutes. Stir in the vanilla extract and pour the mixture over the bread pieces, allowing the bread to soak up all the liquid. Sprinkle ground cinnamon over the top and bake in a 350 degree oven for 1 hour and 15 minutes, or until a tester comes out clean.