It’s October and that means it’s time to celebrate pumpkin and it’s almost time to celebrate my birthday. 🙂 Fall of course is all about comfort foods and is there anything more comforting than a warm, rich bread pudding?
I know some people don’t like bread pudding and to tell you the truth, I was one of those people until a few years ago. But now I love it and can’t get enough of it.
If you love the flavor of pumpkin desserts, but aren’t sure you like bread pudding (I mean it is soggy bread after all. It can take some warming up to.), this is the perfect recipe to get you to fall in love with bread pudding.
This recipe for Pumpkin Bread Pudding was in the November/December 2013 issue of Fine Cooking Magazine. The one with the too-die-for Bourbon-Caramel Pumpkin Tart on the cover. I saw that gorgeous tart and thought I have to make that ASAP. But that recipe looks so involved and complicated. And truth be known, I sometimes feel a little lazy this time of year when the weather starts to change. I just wanted something easy and forgiving and bread pudding is both of those things.
I changed the recipe a little, basically cutting the quantity of most ingredients by one-third because god knows I didn’t have 12 people to serve it to and I was worried I would have eaten 9 of those servings.
I also topped it with some pecans. As a child we would go pecan picking at our grandparents house every fall and I have to resist the urge to add them to everything this time of year.
Instead of serving it with ice cream which I usually do with bread pudding, I whipped up some cream to which I added a little bourbon and maple syrup. The end result was delicious and I’m thinking it’s totally worthy of a place on the Thanksgiving buffet.
Be sure to serve it warm. 🙂
And if you’re looking for more bread pudding recipes try Cinnamon Roll Bread Pudding (for breakfast or dessert!) or Blueberry White Chocolate Bread Pudding with Amaretto Cream.
PS-If you made the Bourbon-Caramel Pumpkin Tart on the cover of Fine Cooking, let me know how it turned out.
- Butter for greasing baking dish
- 1 1/3 cups canned pumpkin, not pumpkin pie filling
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
- 1 1/3 cups dark brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- 3/4 teaspoons ginger
- 3/4 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 lb challah or brioche bread, about one loaf, cut into 1-inch cubes
- 1/2 cup pecan halves
- Confectioners' sugar for dusting, optional
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1 tablespoon bourbon
- 1 teaspoon maple syrup
Place rack in center of oven and heat oven to 350 degrees.
Butter a 9X13-inch or slightly smaller baking dish.
In a large bowl, whisk together the pumpkin, milk, cream, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, salt, and cloves until blended well.
Fold in bread cubes and let sit at room temperature for 15 minutes.
Stir pumpkin/bread mixture and pour into prepared dish. Sprinkle pecans on top.
Bake for 40 minutes or until skewer inserted in center comes out clean. Let cool for 20 minutes before serving.
To make cream, beat whipping cream using electric mixer with whisk attachment until soft peaks form. Continue to beat while adding in the confectioners' sugar. Once stiff peaks start to form, beat in bourbon and maple syrup and turn mixer off.
When whipping cream, it helps if the beater and bowl are cold. Put them in the refrigerator before hand to chill.