Oct 27, 2011

Pumpkin Bread Pudding

This bread pudding is up there with bright copper kettles, warm woolen mittens and brown paper packages. Seriously, this is one of my favorite dishes. I love it. I made it for the first time a couple of years ago and now make it every single autumn. It is like a rite of passage in my mind and on my taste buds. I cannot fathom harvest time, leaves changing and wind blowing without eating this warm dessert at least once.

This bread pudding isn't super wet. It provides ample moistness for the bread, but it is not sloppy. I like bread pudding that isn't mush. I like it to have texture. As I type this I wish I had a bowl in front of me, instead of fond memories from a few weeks ago.

One of the only words that comes to mind with this sweet, but not-too-sweet, spiced dessert is ideal. If the pictures haven't convinced you yet let me just say that on rainy, windy Sunday (or any day) afternoons this dessert is unparalleled. It is like going home after being away for too long.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic in your blog post.

Pumpkin Bread Pudding
adapted slightly from Gourmet '07 and Smitten Kitchen

1/2 cup heavy cream
3/4 cup canned solid-pack pumpkin
1 cup whole milk
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
pinch of ground cloves
1 tablespoon vanilla extract
5 cups cubed (1-inch) day-old sturdy bread (challah, brioche, baguette)
3/4 stick unsalted butter, melted

Preheat oven to 350ยบ F. Whisk together cream, pumpkin, milk, sugar, eggs, salt and spices in a large bowl.

Toss the bread cubes with the butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, approximately 25-30 minutes.

Enjoy with freshly whipped cream or serve as a delectable brunch with Greek vanilla yogurt.

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