Thursday, November 21, 2013

Pumpkin Bread Pudding

Pumpkin Bread Pudding
(12 servings)


4 cups White Bread, cubed
1 cup Pecan Pieces (optional)
4 large Fresh Eggs
3 extra Egg Yolks
1 ½ cup Milk
1 ½ cup Heavy Cream
¾ cup Canned Pumpkin
1 cup Sugar
¼ tsp. Salt
1 tbsp. Rum or Brandy
¼ tsp. Grated Nutmeg
1 tsp. Ground Cinnamon
¼ tsp. Ground Cloves
2 tbsp. Unsalted Butter, cut into small pieces


Dry bread cubes on a sheet pan in a pre-heated 350 degree oven for 10 to 15 minutes. Place the bread cubes in a greased 9x13 baking dish and sprinkle (if using) pecan pieces equally over the cubes. In a large bowl, whisk together all the remaining ingredients (except butter) and pour over the cubes. Be sure to let the dish sit for 10 to 15 minutes before placing in the pre-heated oven. Just before going into the oven, dot with butter pieces. Bake for 40 to 50 minutes or until center is set but not dry. Serve warm with ice cream or whipped cream.

Note: I'm not a raisin person, but you could also add a cup or two of them to the dish. Before sprinkling over the bread cubes, be sure to place them in a bowl and add hot water to them for one minute. Drain and then sprinkle over the bread cubes and nuts (if using) before adding the liquid mixture to the dish.

Ideas for Future Efforts

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