Description of this recipe:
This pumpkin bread pudding is a delightful twist on a classic dessert. It combines the rich, smooth flavors of pumpkin and warm spices with the comforting texture of bread pudding. Perfectly baked, this dish offers a satisfying bite that captures the essence of fall in every spoonful.
Why you will love this recipe:
You will love this pumpkin bread pudding because it brings together the beloved flavors of pumpkin spice, making it the ideal dessert for cozy gatherings and festive holidays. The creamy custard base, enriched with warm spices, complements the soft, soaked bread, while the optional pecans add a delightful crunch. It’s easy to prepare, and its warm, inviting aroma fills your kitchen, promising a heartwarming treat for friends and family alike.
Introduction:
As the leaves turn golden and the air grows crisp, there’s nothing quite as comforting as the warm embrace of a freshly baked dessert. Enter pumpkin bread pudding! This recipe is not only simple but also deeply satisfying, bringing together the essence of pumpkin pie with the classic taste of bread pudding. Whether you’re hosting a fall gathering, celebrating Thanksgiving, or simply indulging your sweet tooth, this dish is sure to warm hearts and fill bellies. With its custard-like texture and captivating spices, pumpkin bread pudding is destined to become a beloved staple in your dessert repertoire.
Ingredients:
- 4 cups cubed stale bread (preferably French or challah)
- 1 ½ cups pumpkin puree (canned or fresh)
- 2 cups heavy cream
- 1 cup whole milk
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup chopped pecans (optional)
Preparation:
Step 1:
Preheat your oven to 350°F (175°C). This temperature allows for even cooking and ensures that the pudding comes out perfectly set in the center while remaining delightfully golden on top.
Step 2:
In a large mixing bowl, combine the pumpkin puree, heavy cream, whole milk, eggs, granulated sugar, ground cinnamon, nutmeg, ginger, vanilla extract, and a pinch of salt. Whisk thoroughly until the mixture is smooth and all ingredients are well incorporated.
Step 3:
Add the cubed stale bread to the pumpkin mixture. Gently fold the bread into the mixture, ensuring that each piece is coated. Allow the bread to soak for 10-15 minutes, using a spatula to press down on the bread occasionally to help it absorb the custard.
Step 4:
If you’re opting for a little crunch, fold in the chopped pecans at this stage. The nuts offer a delightful contrast to the creamy pudding and enhance the overall flavor with their buttery notes.
Step 5:
Carefully pour the soaked bread mixture into a greased 9×13-inch baking dish. Spread it out evenly and ensure that the bread is submerged in the custard. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the pudding is set in the middle. Let it cool for a few minutes before serving.
Serving Suggestions:
This pumpkin bread pudding can be enjoyed warm or at room temperature. Serve each portion with a dollop of freshly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce for an extra touch of sweetness. It is also delightful when served alongside a scoop of vanilla ice cream.
Tips:
- For the best texture, use stale bread. Fresh bread can become overly soggy. If needed, cut your bread into cubes and let it sit out overnight to dry.
- Experiment with spices! Feel free to adjust the amounts or add additional spices like allspice or cloves for a unique flavor profile.
- This pudding can be made a day in advance. Simply cover and refrigerate it before baking; just be sure to add a few extra minutes to the baking time if chilled.
- If you want to add a personal touch, fold in chocolate chips or dried fruits like cranberries or raisins before baking.
- For an extra festive presentation, top the served pudding with toasted pecans and a sprinkle of powdered sugar.
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Nutritional Information (per serving, based on 8 servings):
- Calories: 320
- Protein: 6g
- Sodium: 150mg
Conclusion:
There you have it — a scrumptious recipe for pumpkin bread pudding that captures the warmth and flavors of the fall season. This dish is not just a treat for the taste buds but a memory-maker that brings family and friends together around the table. With its comforting textures and delightful aroma, this pudding will surely leave everyone craving more long after the last bite has been savored. So, preheat your oven, gather your ingredients, and prepare to enjoy the cozy delights of this seasonal favorite!
5 Questions and Answers about this Recipe:
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! Just ensure it’s cooked and pureed to a smooth consistency before adding it to the recipe. Fresh pumpkin can give a more vibrant flavor.
2. What type of bread is best for bread pudding?
Stale bread works best for bread pudding. French bread, challah, or brioche are excellent choices due to their structure and ability to absorb the custard without falling apart.
3. How can I make this recipe gluten-free?
To make a gluten-free version, simply substitute the cubed bread with gluten-free bread. Ensure that the bread is stale to achieve that perfect texture.
4. Can I make this recipe ahead of time?
Absolutely! This pudding can be prepared the day before and stored in the refrigerator, then baked when you’re ready to serve. Just remember to add a few extra minutes to the baking time.
5. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat individual portions in the microwave or warm them in the oven. Warm, comforting dessert awaits you!