A delicious twist on a family favourite, this bread and pumpkin bake is what dreams are made of! Perfect for a delicious dessert after Sunday lunch with loved ones.
Bread and pumpkin bake
- 4 – 6 slices bread, cubed
- 20g (2 tbsp) butter
- 150g pumpkin, cubed
- 30ml (2 tbsp) sugar
- 2,5ml (½ tsp) cinnamon
- 15ml (1 tbsp) muscadel
- 45ml (3 tbsp) buttermilk
- 30ml (2 tbsp) pumpkin seeds, toasted,
Preheat the oven to 180°C.
Spread butter on all sides of the bread. Place the bread and pumpkin in ovenproof bowls.
Sprinkle sugar and cinnamon over the bread and then place another layer of bread and pumpkin in the bowls.
Pour the muscadel and buttermilk over the bread and pumpkin.
Bake in the oven until the pumpkin is tender.
Sprinkle with toasted pumpkin seeds to serve.