Pumpkin Pie Bread Pudding
Try this Pumpkin Pie Bread Pudding recipe, or contribute your own.
Try this Pumpkin Pie Bread Pudding recipe, or contribute your own.
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons ground cinnamon
- 1/8 teaspoon ground cloves
- 2 tablespoons vanilla extract
- 1/4 cup dark corn syrup
- 1/2 teaspoon ground all spice
- 3 1/3 cups imperial sugar extra fine granulated sugar
- 1 cup (2 sticks) butter room temperature
- 10 large eggs
- 1 can (15 ounces) canned pumpkin
- 1 quart vitamin d milk
- optional: 1 1/3 cups raisins (i prefer to use gold
- 1 1/2 pounds stale french or italian bread loaf - cubed by cutt
- 1 3/4 cups walnut pieces (could substitute black walnuts for
- butter sauce
- 2 1/4 cups light corn syrup
- 1 1/2 cups (3 sticks) unsalted butter room temperature
- Carbohydrate 6.46760457039801 g
- Cholesterol 337.003571428571 mg
- Fat 20.2963148867137 g
- Fiber 0.619415162811396 g
- Protein 9.18500059762753 g
- Saturated Fat 10.5601607191029 g
- Serving Size 1 1 serving (156g)
- Sodium 109.477218070133 mg
- Sugar 5.84818940758662 g
- Trans Fat 2.12854781080202 g
- Calories 275 calories
Step-by-step
- Preheat oven to 275°F.
- Cream butter and sugar together. Then, add eggs to mix. Once eggs have fully been incorporated into the batter, mix in spices as well as vanilla extract. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
- Fold in canned pumpkin until thoroughly combined. Add milk and mix until all of ingredients are mixed fully. Remember to periodically scrape sides of the bowl and scrape "goody" down into bowl, so that everything is mixed well.
- Place mixture in a large glass mixing bowl. Gently add bread cubes, walnuts and raisins (if using) to mixture. Gently push on bread to let bread soak up mixture. It is best if this mix sets overnight, but at least let it set for 4 hours in a refrigerator. Please cover with plastic wrap.
- Check bread cubes to make sure that pieces have soaked up mixture. Take 4 tablespoons of unsalted butter and grease a 9 x 13 inch glass baking dish.
- Place bread mixture in baking dish. Bake until pudding has puffed and custard mixture is set in the center. Depending on your oven, it should be about 75-95 minutes. Remove and cool for 1 1/2 hours before serving. Can top with butter sauce (see below) for extra decadence or serve with a scoop of vanilla ice cream on the side. If using butter sauce - pour over each individual serving of bread pudding.
- Butter sauce: In a medium saucepan, heat corn syrup and vanilla to a simmer over medium-low heat. DO NOT bring to a rolling boil. Remove from heat and cool for 5 minutes.
- Once mixture has cooled for a few minutes, place in a food processor. Add softened butter. Gently pulse mixture with softened butter. The consistency will change and you will see a glistening sauce stream when you dip a spoon to see if it is ready. Look at back of spoon. Keep at room temperature until ready to serve. This makes approximately 3 cups of butter sauce.
My Unexpected Pumpkin Pie Bread Pudding Adventure
Baking has always been my happy place, a way to unwind after a long day juggling work, kids, and everything in between. I'm not a professional baker by any means; I'm just a regular mom who loves creating comforting treats for my family. This particular baking adventure started innocently enough. I had a loaf of slightly stale French bread that needed using up, and a can of pumpkin lurking in the pantry. Instead of my usual pumpkin pie, a sudden inspiration struck: pumpkin pie bread pudding. The idea popped into my head like a perfectly risen soufflé. The kids were ecstatic when I mentioned making bread pudding (one of their favourites). It was a win-win situation. I found a recipe online, adjusted it to suit my taste, and dove in, expecting a straightforward baking experience. Oh, how wrong I was!
The recipe itself seemed simple enough: combine the pumpkin, spices, eggs, bread cubes and you end up with a magical pudding. But the process was less of a smooth sail and more like navigating a choppy sea. The initial mixing was a bit of a workout. Creaming the butter and sugar was easy enough, but folding in the pumpkin and bread cubes required a bit more muscle than anticipated. My arms were aching after combining all the ingredients. Then there was the waiting game. The recipe suggested letting the bread soak in the mixture for at least four hours. I opted to let it soak overnight, which proved to be the right decision because the bread had time to absorb all the flavors and moisture and become incredibly soft. The next morning, I greased a baking dish – a task that required a surprising amount of butter – and poured in the mixture. After almost two hours in the oven, a glorious aroma filled my kitchen, the scent of warm pumpkin and spices intertwining. The moment the bread pudding was ready was magical. The moment it came out from the oven and was sliced, it was the most satisfying thing I’ve done.
The taste? Absolutely divine. The bread was perfectly moist, the pumpkin puree added a sweet and savory warmth, and the spices provided a delightful aromatic blend. The whole family devoured the pudding, proclaiming it the best bread pudding they'd ever had. It became an instant family favorite, requested on a regular basis. This unexpected baking adventure turned into a family tradition, a testament to how sometimes, the most delightful creations arise from spontaneous inspiration and a willingness to tackle a challenge, even if it requires a bit more effort (and perhaps a little extra butter) than expected. The simple act of baking bread pudding brought us closer as a family and showed me that even the most mundane ingredient can turn into something truly special with a little creativity and love.
Ingredients I used:
The recipe called for a mix of pumpkin, spices like cinnamon and nutmeg, eggs, sugar, and milk. I also added raisins and walnuts for an extra bit of texture and flavour. Stale bread was a vital ingredient because it absorbs moisture beautifully. The final result? It's a comforting dish that’s as perfect for a casual weeknight treat as it is for a holiday gathering. It's unbelievably delicious.
Tips and Tricks:
While the recipe was fairly straightforward, here are a few tips I've learned along the way:
- Don't skip the overnight soak: Letting the bread soak overnight really makes a difference in the texture and flavour of the pudding.
- Use stale bread: Stale bread is ideal for bread pudding as it absorbs the custard mixture better than fresh bread.
- Grease the baking dish well: This prevents the pudding from sticking to the sides of the dish.
- Don't overbake: Overbaking can dry out the pudding. Start checking for doneness around 75 minutes, and adjust baking time as needed.
- Get creative with add-ins: Feel free to experiment with different add-ins like chocolate chips, dried cranberries, or pecans.
If you're looking for a simple yet delicious dessert that's perfect for any occasion, give this pumpkin pie bread pudding a try. You won't be disappointed.
