Pumpkin Bread Pudding Recipe
Move over, pumpkin pie, there's a new dessert on the table: pumpkin bread pudding. I think this sweet treat is the perfect ending (or beginning) to any fall day, just right for a dinner party or a brunch.
Why? Bread pudding is the paella of the dessert world: It gives leftovers new life. Throw in some old bread and almost any ol' spice from your cupboard and chances are it will turn out great (thanks to all the cream and sugary goodness).
Now, you can get more mileage out of those artisan loaves that entice at the bakery but turn hard after a day or so. If the bread gets super hard, use a rubber mallet to break it up (a great way to blow off some steam).
Read on for the recipe...
Pumpkin Bread Pudding
I used candied ginger in this recipe, but candied kumquats would also give your guests a little kick in the pants. Pumpkin pairs well with citrus, so a tablespoon of lemon juice or a teaspoon of lemon zest would really rev up the flavor.
- 6 cups French bread, crusts removed, cut into 1/2 inch cubes
- 1 cup whipping cream
- 1 cup whole milk
- 3 eggs
- 1 15-ounce can pumpkin puree
- 1 cup brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup candied ginger, finely chopped
Preheat oven to 350°. Arrange bread cubes in an 11x7-inch glass baking dish. Pour whipping cream and milk over, stirring to combine. Set aside. Whisk together eggs, pumpkin puree, sugar, spices, vanilla extract, and salt in a large bowl to blend. Pour over bread cubes and stir to combine. Mix in candied ginger. Bake for about 60 minutes or until set. Cut into six pieces and top with Cinnamon Whipped Cream.
Cinnamon Whipped Cream
- 2 cups chilled whipping cream
- 2 tablespoons sugar
- ½ teaspoon cinnamon
Beat chilled cream, sugar and cinnamon until peaks form.
Posted by Grace on October 9, 2007 in Food and Drink