Pumpkin Bread Pudding
Yield: 12 to 15 servings
Bread pudding is a super easy dessert. It's ideal for grand or casual occasions, and the pumpkin component makes this one perfect for fall gatherings. In testing, we used lactose-free dairy products and it was superb. We also made some individual puddings, using ½ cup souffle dishes (baked for 20 min.) for minidesserts. Experiment with various breads for your own signature creation. The secret to a great bread pudding is a lot of liquid to bread ratio. This is nearly 7 cups liquid to the 8 cups of bread which makes this bread pudding rich and fabulous!
Pumpkin Bread Pudding
| 6 large eggs |
| 1 - 15 oz. can pumpkin puree' (or other canned squash) |
| 2 cups light cream or half & half |
| 1 cup milk |
| 2/3 cup sugar* |
| 1/3 cup brown sugar |
| ¼ cup rum (opt.) |
| ½ tsp. salt |
| 2 teaspoons pumpkin pie spice |
| 2 teaspoons vanilla extract |
| 8 cups bread**, crusts removed, torn into ¾" pieces |
| Optional: Top with sliced almonds or pumpkin seeds, crushed Heath Bar candy bars for garnish |
Directions:
In a large bowl or blender container, combine everything except for the bread (and toppings).
Lightly grease a 9x13" or 2 qt. casserole dish***. Layer the bread cubes evenly in dish and pour egg/pumpkin mixture on top. Let rest at room temperature for 30 minutes or refrigerate for up to 24 hours (but bring to room temperature before baking).
Lightly stir mixture; sprinkle with almond slivers or pumpkins seeds, if desired; bake in a preheated 350°F oven for 40 - 50 minutes until puffed, beginning to brown and set - do not overbake.
Dust with powdered sugar and serve warm, with ice cream or whipped cream. Serve cold with whipped cream and a dusting of crushed candy bars. Refrigerate any leftovers, reheat portions in microwave or enjoy cold within 5 days.
*If using very sweet bread, you may want to reduce this just a bit
**Possible breads for great bread pudding: Challah, brioche, fruit
and nut bread, croissants, or a mixture of various breads
***You can also bake this in two 1-quart baking dishes - serve one now, and
give one to a friend, or freeze for later use - just thaw in fridge and serve
heated in the microwave or serve cold. Adapted from a recipe from King Arthur Flour