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'
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Ingredients
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1 can
solid packed pumpkin (about 3/4 cup)
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1 cup
heavy cream
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1/2 cup
whole milk
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1/2 cup
sugar
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2 large
egg plus 1 yolk
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1 teaspoon
ground cinnamon
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1/2 teaspoon
ground ginger
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1/4 teaspoon
ground all spice
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5 cups
day old or crusty baguette (cubed)
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6 tablespoons
melted butter
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Handful
(or more) Raisins
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1/4 teaspoon
salt
Directions
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Preheat oven to 350°F with rack in the middle of the oven
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Whisk together pumpkin, cream, milk, sugar, eggs and yolk, spices, salt, and melted butter in a medium or large mixing bowl.
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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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