Pumpkin Bread Pudding!

By • February 15, 2010 • 2 Comments

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Author Notes: I tasted a pumpkin bread pudding at a dinner party and had to recreate it. My pumpkin bread pudding recipe is a variation of a recipe from epicurious.com that i took and added and subtracted my own little twists. ** This bread pudding is also great with walnuts in it.brooklyn 'd'

Serves 6

  • 1 can solid packed pumpkin (about 3/4 cup)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup sugar
  • 2 large egg plus 1 yolk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 5 cups day old or crusty baguette (cubed)
  • 6 tablespoons melted butter
  • handfuls (or more) Raisins
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F with rack in the middle of the oven
  2. Whisk together pumpkin, cream, milk, sugar, eggs and yolk, spices, salt, and melted butter in a medium or large mixing bowl.
  3. Mix the bread in with the pumpkin mixture and then add raisins (as many as you would like). Put this bread mixture into an ungreased 8-inch square baking dish and sprinkle some more cinnamon on top (just a little bit). Bake until custard is set. About 35 minutes.
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Tags: Holidays, travels well

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

How large a can of pumpkin do you use? Actually, volume and not weight would be helpful, because I would probably use roasted fresh pumpkin or butternut squash that I've pureed in the food processor. This looks so tasty! ;o)

01030025

over 4 years ago brooklyn 'd'

hi thanks for calling that to my attention! i clarified in the recipe. enjoy!