PUMPKIN STREUSEL BREAD TRIFLE

For Homemade Vanilla Pudding:
1/3 cup white spelt flour
2/3 cup sugar
Pinch of salt
1 tsp. vanilla
2 cups milk
2 eggs, beaten
1 ½ teaspoons butter

In a small saucepan, combine the sugar, flour and salt.
Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer.
Remove from the heat.
Stir about ½ cup hot filling into the beaten eggs to incorporate eggs.
Return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 1 minute longer.
Remove from the heat.
Gently stir in butter and vanilla.
Cool, stirring occasionally. (Will probably take about an hour to really cool).

To make Pumpkin pudding for trifle:
1 – 30 oz can pumpkin puree
½ cups packed brown sugar
1/3 tsp. ground cinnamon or cardamom

In a bowl, combine the pumpkin puree, the brown sugar and the cardamom or cinnamon.
Stir in cooled pudding.
Reserve in the refrigerator, covered with plastic wrap until assembling the trifle.

To make Homemade Sweetened Whipped Cream:
1 pint heavy whipping cream
¼ cup granulated or powdered sugar
¼ teaspoon vanilla

Whip whipping cream on high speed of mixer until begins to thicken.
Turn mixer to lower speed and add sugar and vanilla.
Once mixed in, return mixer to high speed and continue whipping cream until stiff peaks form.
Refrigerate until assembling the trifle.
Note: My husband loves homemade whipped cream, so to make sure I have enough for a thick layer; I usually make a double batch.

To Assemble Trifle:
One or two loaves of Berlin Natural Bakery Pumpkin Streusel Tea Bread, broken up into bite sized pieces.

Layer half of the Pumpkin bread pieces on the bottom of a large clear bowl.
Pour half of the pumpkin pudding mixture over the pumpkin bread and then add a layer of whipping cream.
Repeat with the remaining pumpkin bread, pudding and whipping cream.
Refrigerate overnight.

ENJOY!