Monday, March 21, 2016

Pumpkin Bread Pudding

Pin It

I have been wanting to try making bread pudding lately (probably the weather, every few days it gets cold and rainy) and so last night I made one with my favorite flavor - Pumpkin :)

I've only tried bread pudding a couple of times and it's one of those desserts that you either like or don't.  I love bread pudding, my hubby not so much.

I love that the whole recipe is basically day old bread and a custard thrown together to make a soft warm delicious dessert.   This one is like an ooey gooey warm pumpkin pie, mmmm mmm.

Bread pudding is super easy and you can pretty much use any flavor profile you like. If you have some dried fruit on hand that would be great, plain old cinnamon-sugar would be yummy too.

I can't wait to start trying more flavor combinations. But in the meantime get in the kitchen and make this one now.  You'll thank me later.

Here's what you need:

1 pound loaf of french bread, cubed and left to dry out overnight.  I put mine, cubed, into a ziplock and left it open at the top for 2 days.
1-1/2 cups heavy whipping cream
1/2 cup half and half
1 - 15 oz. can solid pack pumpkin, I prefer Libby's
1-1/4 cup sugar
4 Tbs. butter, melted
5 eggs, at room temperature, beaten
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. salt

2 Tbs. softened butter, unsalted
cinnamon/sugar mixture to coat baking dish

Preheat the oven to 350 degrees.

Using softened butter smear it on the bottom and sides of either an 11 x 7 x 2-3/4 or a 9 x 13 baking dish and pour the cinnamon sugar mixture on the bottom and sides to completely coat the dish. Set aside.
 Pour the bread cubes into a large enough bowl to hold them all and have space to stir.  Set aside.
In another bowl.  Mix the eggs, sugar, salt, and spices until combined.
Add the pumpkin and whisk to completely combine.
Add the cream, half and half, and melted butter and whisk until completely combined.
Pour over the bread cubes and stir to completely coat all the bread.
Pour into the prepared baking dish, pressing it into the dish to make it more compact, then place on a baking sheet just in case of spillage.  Bake for 1 hour or until completely set.
Serve warm or at room temperature.
I like mine with whipping cream.  Mmmm mmm tastes just like Pumpkin Pie :)


Serves 8 - 10 depending on slices
Here's the handy printable - Pumpkin Bread Pudding

No comments:

Post a Comment

Thank you for your comment. I enjoy reading each and every one. I will try to respond in a timely manner so please make sure you have an email linked to your account.