Tuesday, October 29

Pumpkin Bread Pudding


It is Autumn again, crisp leaves on the grass, frosty breezes flowing by, and pumpkins everywhere! One of my favorite things to do in the autumn, is figure out new pumpkin recipes. Here is a great one, half traditional bread pudding and half pumpkin pie! A great marriage for the taste buds.

Full time 1 1/2 hours (include cooling time)
Serves 8

You will need:

5-6 slices potato bread, cubed (or 4 cups cubed)
3 eggs, large or jumbo
1 1/2 cup milk, (not low fat)
1 cup pumpkin purée, can or fresh (not pie mix!)
2/3 cup plus 2 tbsp butter
2/3 cup sugar
2/3 cup brown sugar
1 tbsp rum (optional)
1 tsp ground cinnamon 
1/2 tsp allspice 
1/4 tsp salt

Let us begin:

Preheat oven to 350'.

Lay your bread cubes out on a baking sheet.

Place in oven to dry out, 10-15 minutes. You do not want them to start toasting, just dry out.

While bread dries: Melt 2/3 cup butter and allow to cool slightly.

Whisk together butter and milk, allow to stand 2-3 minutes.

Whisk in eggs, sugar, brown sugar, run, allspice, cinnamon, and salt.

Whisk in pumpkin purée.

Remove bread from oven and pour into your baking dish.

Pour pumpkin mixture over the bread cubes.

Allow to sit 10 minutes.

Bake in oven 30-40 minutes or until set. Pudding should be set but not dry, do not wait until toothpick comes out clean, look at center for a firm touch with not wiggle.

Remove from oven.

Allow to cool 10 minutes before serving, enjoy!