Pumpkin Bread Pudding

The first time I had warm pumpkin bread pudding was at The Nashville Food Project. The bread pudding had just come out of the oven, and one of the staff members had spooned some of it into a bowl for us volunteers to taste. We all stood around the stainless steel countertop sinking our spoons into the warm bowl of dessert and gushed about how delicious it was. I mean it was warm, and the vanilla glaze was dripping down the sides. You can find TNFP’s recipe for bread pudding along with many other crowd-pleasing recipes in the Cook for a Crowd section of their website.

The title of the recipe on the website is Banana Bread Pudding, but you can substitute almost any fruit for the bananas. In addition to making it with pumpkin purée, I’ve made it with fresh-cut peaches, with chopped apples, and with mixed berries. They all work. I’ve made it to serve 12 people for a dinner party, 25 people for a summer cookout and 50 students for a school gathering. I’ve served bread pudding with a simple vanilla glaze drizzled over the top of cut squares, and I’ve served it all dolled up with caramel sauce and whipped cream for a special family dinner. You can’t go wrong with this dessert once you get comfortable making it.

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A note on bread choices. Some people like to use sweet bread like stale croissants or challah, but I prefer a more chewy texture, so I use a crusty white bread. I would stay away from soft “Italian” loaves like this one from a local grocery store:

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It looked to be a crusty Italian loaf, but it was very soft,and light and the bread pudding I made with it looked soupy before I cooked it. Once baked, it was flat and rubbery. I fed it to the chickens.

At the end of this recipe, I have provided recipes for three different toppings for your bread pudding: Vanilla Glaze, Caramel Sauce, and Homemade Whipped Cream

Yield: Serves 12-15

Ingredients:

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Mise en Place:

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8-9 cups crusty, stale bread, roughly chopped or cubed into 1-inch squares
3 large eggs
2½ cups whole milk, at room temperature
½ cup granulated sugar
½ cup brown sugar
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1¾ cups pumpkin purée (one 15 oz can or purée from a small pie pumpkin)
1 cup golden raisins
1 cup pecans, roughly chopped

Directions:
Preheat oven to 350º.

Butter a 9 x 12-inch baking pan or a similarly sized ceramic casserole dish.

Prepare bread crumbs and arrange in baking pan.

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Add raisins and chopped nuts to and mix well.

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Add eggs to mixing bowl and beat on medium speed until blended.DSC_0055

Add milk, sugars, butter, vanilla, cinnamon, and pumpkin purée. Mix well for about 30 seconds.

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Pour pudding on top of bread and let liquid seep into the breadcrumb mixture. Lightly press down, so all the bread is submerged in the custard. Let set for about 20 minutes. Use a fork to check that all the breadcrumbs are moist.

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The overall consistency should be like that of thick oatmeal. If it appears to be soupy, add more diced bread.

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Bake for about 50-60 minutes on the middle shelf of the oven. It’s ready when the crust just starts to turn color to a light brown.

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To Serve:

How to Make Vanilla Glaze:

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1 cup powdered confectioner’s sugar (aka 10x sugar), sifted
1 tablespoons milk
1/2 teaspoon vanilla extract

Be sure to sift the sugar, so it isn’t lumpy. Mix ingredients together. Usually, when using this glaze, I pour it over the whole dessert and then cut squares and place them on plates to serve.

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I had some bread pudding leftovers in the refrigerator and decided to play around with it. After cutting out the leaf shape with a cookie cutter, I warmed it in the microwave and then drizzled the Vanilla Glaze over it. It was good.

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How to Make Caramel Sauce:

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1¼ cups packed brown sugar
½ cup (1 stick) butter
½ cup whipping cream or heavy cream
Add brown sugar and butter into a small heavy skillet and cook over medium-high heat.
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Whisk until butter is melted and the mixture is smooth.DSC_0107  DSC_0109

Add cream and whisk until well blended. Set your timer for three minutes and continue to cook and whisk until sugar dissolves. The caramel will come to a nice rolling boil and darken in color.
Note: the handle of the first wire whisk got very hot while I was stirring, so I switched to one with a tubular handle and it stayed cool. Something to think about when buying whisks.
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For this version of the dessert, I used a large round biscuit cutter to cut circular portions of bread pudding.
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To plate the dessert: I poured a small amount of warm caramel sauce on a  dessert plate. Next, I placed the round disc of warm bread pudding onto the caramel sauce and then lightly pressed it into the sauce and topped it whipped cream.
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How to Make Whipped Cream:
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 1 cup whipping cream or heavy cream
1 teaspoon vanilla extract
1 teaspoon granulated sugar (optional)
Add cream, vanilla, and sugar to the chilled bowl of the mixer. Beat cream for one minute on medium high and then increase speed to high once the cream starts to thicken, otherwise, the cream will spray all over the kitchen. It took four minutes for the cream to whip.
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I had to channel my inner Mary Carter, my food stylist friend who I featured in the post, Playing with your Food to bump this dessert up a notch.
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My friend, Corabel Shofner, made this dessert for our Thanksgiving Dinner and told everyone she felt like a “real chef” making something so tasty and beautiful. That’s the fun part of tackling a new recipe and watching people delight in what you have prepared.
 Add some bling for the next big holiday!
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© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

8 thoughts on “Pumpkin Bread Pudding

  1. I’m not usually a fan of pumpkin but I love bread pudding, and this one looks wonderful (and truly decadent with the the caramel sauce).

  2. Judy,

    Your photos to your blog are so good. Could you make them pinterest able? That would be fun!!! I’d pin all your photos to my boards and much public interest could come from them.

    Nice to see you at the library function. Such a beautiful night! I saw you were at the Women’s Fall Forum as well and I was to go, but Kerry has been very sick with the flu and so helping with him. The forum I’m sure was excellent.

    Allen and Kelly are tennis partners tonight:) Allen really is enjoying this group. I hope your foot is getting better. I have plantar faciatus in my right heel now…ugh the feet so important and such a nuisance.

    Lee

    >

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