ÃÛÌÒÁµÈË

Pumpkin Bread Pudding

bowl of pumpkin bread pudding with pumpkins and squash
Photo Credit
Istetiana/shutterstock
The Editors
Yield
Makes 8 servings.
Category
Puddings and Custards
Course
Desserts
Occasions
Thanksgiving
Special Considerations
Meatless
Preparation Method
Bake

If you’re a big fan of bread pudding, you have to try Pumpkin Bread Pudding! It’s like pumpkin pie but with a firmer, denser texture. Just use leftover bread with a pumpkin custard to create a luscious fall dessert!

Ingredients
2 large eggs plus 1 egg yolk
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 cups light cream (or, half and half)
1 cup packed light-brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
5 to 6 slices cinnamon raisin bread, crusts removed, cut into cubes to make 4 cups (see note below)
2 tablespoons (1/4 stick) cold unsalted butter
whipped cream, for garnish
Instructions
  1. Combine the eggs and yolk in a large bowl and whisk until frothy. Add the pumpkin, light cream, 3/4 of the brown sugar, vanilla, spices, and salt and whisk to combine. Add the bread cubes to the pumpkin mixture and stir gently, just until the bread is soaked and submerged. Set aside for 15 minutes.
  2. Preheat the oven to 350°F. Butter a baking dish. Get out a shallow casserole that is large enough to hold the baking dish.
  3. Bring a kettle of water to a boil, then turn off the heat.
  4. Transfer the pudding mixture into the baking dish. Sprinkle with the remaining brown sugar. Cut the butter into slivers and scatter them on top. Place the baking dish in the casserole. Pour enough boiled water into the casserole to come one-third of the way up the side of the baking dish.
  5. Bake on the center oven rack for 45 to 50 minutes, or until the pudding springs back when touched lightly.
  6. Transfer the baking dish to a cooling rack. Top with whipped cream before serving.

Note: Regular white bread can be substituted for cinnamon raisin bread. Add 3/4 cup of dark raisins to the mixture when you soak the white bread cubes.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

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Comments

Janet (not verified)

2 years ago

This sounds delicious and I'm going to make it. The only problem I have is that I can't pin it. So I will have to write it out to be able to keep it because I can't print it from my cell phone.

Linda (not verified)

3 years 1 month ago

I would prefer whole wheat bread for the pudding, so thank you for the note regarding the raisin bread substitution.