- Dish type
A deliciously spiced bread pudding. Serve with a dusting of icing sugar, if desired.
35 people made this
- 210g French bread, cubed
- 250ml double cream
- 250ml vanilla soya milk
- 3 eggs
- 450g pumpkin puree
- 220g dark brown soft sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 80g raisins
MethodPrep:45min ›Cook:1hr ›Extra time:30min cooling › Ready in:2hr15min
- Preheat an oven to 180 C / Gas 4.
- Toss the bread cubes with the cream and soya milk in a large bowl until the liquid has been absorbed; set aside.
- Beat the eggs in a separate bowl; whisk in the pumpkin puree, dark brown soft sugar, cinnamon, vanilla and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
- Divide the mixture between eight 175ml ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.
Pumpkin puree can be purchased online.
Reviews & ratingsAverage global rating:(41)
Reviews in English (30)
5 stars because this was delicious-- but I did make some significant changes. Instead of French bread I used whole wheat cinnamon-raisin bread, then skipped adding raisins. Instead of the cream and soy milk, I used 2 cups whole milk. Instead of puree I used a can of pumpkin pie filling, and then didn't add the cinnamon. I cut the sugar to 1/4 cup, and added a cup of walnuts. Cooked in two square pans for 40 minutes- but next time will check it sooner. Absolutely heavenly dessert that everyone raved about.-26 Nov 2010
This was heavenly (if you like pumpkin). I used 1% milk instead of the soy milk and 1 cup half and half instead of the heavy cream. Used a long french bread loaf. Made it in a 9x13 pan and baked at 350 for about 40-45 minutes. Some people liked Cool Whip on theirs but I preferred just the bread pudding. My adult daughter could not get enough of it and all my guests liked it also. I will make this again and do the same things as it was very good.-29 Nov 2010
by Cara Taglieber Cordrey
Overall was very good! I used reg milk and it came out fine. I am not a fan of raisins, so I add some milk chic chips. I also put in a 9x13 glass dish and baked for 45 minutes and it was perfect.-10 Oct 2010
|Block Reason:||Access from your area has been temporarily limited for security reasons.|
|Time:||Thu, 10 Jun 2021 14:36:08 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Thu, 10 Jun 2021 14:36:08 GMT.
Your computer's time: .
Bobby&rsquos Pumpkin Bread Pudding
Any of you who tuned in to watch my Throwdown against Bobby Flay this week likely saw the part when my precious daughter Petunia sold me down the river and told the camera that she preferred Bobby&rsquos dessert to mine.
I think her exact words were &ldquoDon&rsquot tell my mom, but I really think Bobby&rsquos recipe is the best.&rdquo
Turns out, though, homegirl knows her stuff. Bobby&rsquos dessert was &ldquoPumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise,&rdquo and my eleven-year-old was so smitten with the recipe during filming, it&rsquos totally ruined her forever on the typical sweets eleven-year-olds might like.
&ldquoHoney, you want a piece of chocolate cake?&rdquo
&ldquoNo, I&rsquom waiting for more of that pumpkin bread pudding.&rdquo
&ldquoSweetie, you want a chocolate chip cookie?&rdquo
&ldquoNo, I&rsquoll just have some of that pumpkin bread pudding of Bobby&rsquos.&rdquo
&ldquoSugar Lump, would you like this bag of Skittles?&rdquo
&ldquoI want Bobby and his wife to adopt me.&rdquo
My point is, the dessert raised the bar for desserts as far as my sweet girl is concerned. Problem is, we haven&rsquot been able to make the recipe ourselves because we haven&rsquot been able to find it. But this week, in conjunction with the show, Food Network posted all the recipes. You can find them here:
Friday afternoon, my daughter made it all by herself.
She started by making the pumpkin bread. Very simple ingredients. A piece of cake. (Well, a loaf of bread.) Then she cubed the bread, put it on a big sheet pan, and toasted the bread for about forty-five minutes or so, just to dry it out a little bit. While the bread was drying, she made the pumpkin custard, which sounds complicated but really isn&rsquot at all.
I wandered into the kitchen from time to time to lick bowls and steal cubes of pumpkin bread out of the oven.
Once the bread was slightly dried out, she made the bread pudding by throwing the cubes in a baking dish and pouring the pumpkin custard over the top, then baking it.
Bobby spooned his onto plates. but my girl cut hers into squares.
I wonder what that says about their respective personalities? I&rsquoll ask Freud the next time I bump into him. I see him at The Wal Marts occasionally.
While the bread pudding baked, Petunia made the vanilla bean creme anglaise, which is in the family of creme brulee or any sort of custard cream. She did really well with it there were some slightly cooked curdles of eggs that wound up in the strainer, but the strained cream itself was just as it should be.
By the way, I&rsquom putting this on PW Home and Garden soon as a Holiday Gift Idea. It is a heavenly, perfect product. I absolutely love it, and will tell you more about it later.
I should tell you that my girl opted not to make the caramel apple sauce. She didn&rsquot want to wait that long.
And I really can&rsquot blame her. This was actually photographed the next day, and both the bread pudding (reheated) and the creme anglaise were just as delicious as they&rsquod been the night before.
I will tell you that this recipe has many different elements, and many can be made ahead of time. Make the pumpkin bread now, for instance it only gets better if it gets a little dry. Make the creme anglaise Tuesday, then cover it tightly and keep it in the fridge. I think you could easily make the custard the day before Thanksgiving and keep it cold, and the same would probably hold true for the caramel apple sauce. Then you&rsquod just need to assemble, bake, heat, drizzle, and bring it all together in an explosion of perfect deliciousness on Thanksgiving day.
This Pumpkin Bread Pudding begins with my Mom’s Famous Pumpkin Bread that I can’t stop eating plain let alone in bread pudding aaaaaand it has chocolate chips! This recipe makes 3 loafs pumpkin bread which is awesome because then you still have 2 loafs Pumpkin Bread for you and one loaf for this Pumpkin Bread Pudding – and I guarantee you are going to want extra pumpkin bread because I promise you will be sneaking bits here and if there wasn’t more than one loaf, it would all be gone by the time you need it!
Also by making the pumpkin bread ahead of time, your homemade bread pudding comes together super quickly. If you already have a favorite Pumpkin Bread Recipe, then feel free to use that, or even store bought, but at some point, you are going to want to treat yourself to Mom’s Famous Pumpkin Bread. Because, well, its famous for all the right reasons.
Pumpkin Bread Pudding
This smooth and creamy, golden-orange bread pudding gets rave reviews from all of our taste testers here at King Arthur. It's a great change-of-pace autumn dessert (think Thanksgiving).
- 2 scant cups (425g) or one 15-ounce can pumpkin purée
- 6 large eggs
- 2 cups (454g) light cream or half & half
- 1 cup (227g) milk
- 3/4 cup (149g) granulated sugar
- 1/3 cup (71g) brown sugar, packed
- 1/4 cup (57g) rum, optional
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 8 cups (about 510g) bread, cut in 3/4" cubes (See "tips", below.)
In a large mixing bowl, combine the eggs, pumpkin, cream or half & half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
Lightly grease a 2-quart baking dish or a 9" x 13" pan if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven.
Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
Preheat your oven to 350°F.
When you're ready to bake the pudding, stir it together to redistribute the custard quite a bit of it will have been absorbed by the bread.
Sprinkle with grated nutmeg, and bake in a preheated 350°F oven until set and beginning to brown, about 40 to 50 minutes.
Serve warm with whipped cream or ice cream garnish with minced crystallized ginger.
Store, covered, in the refrigerator for up to 5 days.
Tips from our Bakers
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own see how it’s done.
- 12 slices white sandwich bread, or as needed, cubed
- cooking spray
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- ½ cup milk
- ½ cup unsalted butter, melted and cooled
- ½ cup white sugar
- ½ cup light brown sugar
- 2 tablespoons maple syrup (Optional)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup light brown sugar
- ½ cup unsalted butter, at room temperature
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts
Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl crumble together with your fingers. Stir in walnuts sprinkle over the baking dish.
Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Pumpkin Bread Pudding Recipe
This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics.
The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly.
Pumpkin Bread Pudding Recipe
- Prep Time: 30 min
- Cook Time: 3 1/2 hours
- Serving Size: 8
- unsalted butter for the pan
- 8 cups 1/2 inch cubed pumpkin bread
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons pure maple syrup
- 1 cup canned pumpkin puree
- 2 tablespoons bourbon
- fresh whipped cream
- 5 tablespoons unsalted butter, softened
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/4 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
Spicy Caramel Apple Sauce
- 1 cup heavy cream
- 1/2 cup apple juice
- 1 star anise
- 1 one inch piece fresh ginger root, peeled and chopped
- 4 cloves
- 2 cinnamon sticks
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 cups sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon apple schnapps
For Pumpkin Bread:
1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. If you don't have a mixer, use a beater or mix by hand.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated.
5. Mixing on low speed, slowly add the flour mixture and 2⁄3 cup water and mix until just combined.
6. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
7. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
For Pumpkin Bread Pudding:
1. Preheat the oven to 325°F. Grease a 10-inch glass baking dish with 1 tablespoon of butter.
2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.
3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
4. Whisk together the egg yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.
5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish.
7. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. While bread pudding is baking, make your Spicy Caramel Apple Sauce.
For Spicy Caramel Apple Sauce:
1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer.
2. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
3. Combine the sugar, 1⁄2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes.
4. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth.
5. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
6. When the bread pudding is done, remove it from the oven and the water bath and let cool on a wire rack for at least 30 minutes before serving.
7. Serve the warm bread pudding topped with whipped cream and drizzled with spice caramel apple sauce. Sprinkle with pumpkin seeds, if desired.
- 1 loaf French bread, cut into cubes
- ½ cup raisins, or more to taste
- 1 teaspoon maple-flavored extract
- 1 teaspoon rum-flavored extract
- ¼ cup water, or as needed
- 3 cups milk
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
- 3 large eggs
- ⅓ cup brown sugar
- ⅓ cup butter, melted
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground ginger
Grease a 9x13-inch baking dish.
Spread bread cubes into the prepared baking dish.
Mix raisins, maple-flavored extract, and rum-flavored extract together in a bowl pour in enough water to almost cover raisins. Heat raisin mixture in microwave until raisins are plump, about 1 1/2 minutes set aside to cool slightly.
Beat milk, pumpkin puree, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth pour over bread. Set mixture aside until bread has absorbed the liquid, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 50 minutes.
Rockin' Recipes From Carnie Wilson
Carnie is very open about her weight loss struggles and gastric bypass surgery. She tries not to overindulge but she still enjoys cooking tasty treats and savory smothered dishes for her friends and family.
Carnie recently came out with a cookbook called 'To Serve With Love' -- which contains recipes so good that she says they "made me fat." But Wilson writes about enjoying food -- "just have the real thing and eat less," she says of her "Fall to Your Knees Mac and Cheese."
Carnie shows Joey how to make two of her favorite recipes from her cookbook-- Hungarian Pork Chops and her Ooey, Gooey, Pumpkin, Carmel, Praline Bread Pudding.
For more information on Wilson Phillips visit wilsonphillipsmusic.com.Segment 1 Joey and Carnie Reminece Carnie Wilson welcomes long-time friend Joey Fatone into her Los Angeles home for an afternoon of cooking and reminiscing. Related Photos Watch Segment Segment 2 Pumpkin Caramel Praline Bread Pudding Carnie Wilson shares her recipe for pumpkin caramel bread pudding. The secret ingredient is marshmallows! See Recipe Segment 3 Hungarian Pork Chops Carnie Wilson's Hungarian style dish of smothered pork chops is one of her favorites. It is served with a rich and tasty sauce. See Recipe Segment 4 Joey Tastes Carnie's Dishes Cooking is a real passion for Carnie Wilson and the proof is in the pudding. She is very passionate about creating her concoctions and stirring them up, gets her all stirred up, too. Related Photos Watch Segment Photo Gallery Behind-the-Scenes Photos: Carnie Wilson Go behind the scenes with Joey and Carnie in the kitchen. See Photo Gallery
19 Delicious Reasons to Make Bread Pudding With That Day-Old Bread In Your Pantry
Southern cooks have always been resourceful with their leftovers (when there are leftovers around, that is). There&rsquos always a jar of bacon grease in Mama&rsquos fridge, and there are countless ways to get creative with that Thanksgiving turkey the day after. You could easily make homemade croutons with that day-old bread you don&rsquot want to go bad, but Southern chefs&rsquo favorite way to repurpose it is with a bread pudding recipe. With bread pudding recipes, there are endless possibilities. You can go the sweet route or opt for savory you can use a country loaf or Challah. Bread pudding welcomes creativity.
Of course, all bread puddings start with some sort of bread, whether slightly stale French baguette or even Krispy Kreme doughnuts (we really did that), and are usually filled with some sort of custard and topped with a sweet sauce. Because we never stop coming up with fun twists on Southern classics, we have plenty of amazing takes on old-school bread pudding. If you love fall baking, try our Caramel-Pecan-Pumpkin Bread Puddings or Spiced Caramel-Apple Bread Pudding to fill your house with the delectable smells of autumn. If you want to try out a breakfast bread pudding recipe, the kids will love our Cinnamon-Pecan Breakfast Bread Pudding and your girls&rsquo brunch group will be begging for our Spinach-and-Broccoli Breakfast Bread Pudding recipe. Say goodbye to drab breakfasts for good, and never let another good loaf of bread go stale! These are the best bread pudding recipes to keep on hand, whether you want to enjoy them at dessert, breakfast, or with a savory twist.
Pumpkin Bread Pudding //
1 baquette, diced
1 cup toasted pecans
2 1/2 cups half-and-half
3/4 cup pumpkin puree
3/4 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ground ginger
1 Tablespoon crystallized ginger diced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
Line a 10-inch springform pan with tin foil. Put the bread cubes and the pecan pieces in the pan and toss.
Whisk together the half-and-half, pumpkin and sugar.
Add the rest of the ingredients and whisk until combined.
Pour the mixture over the bread.
Bake in a preheated 350-degree oven. Bake for 45 minutes or until a knife inserted in the center comes out clean.
Mix the custard mixture over the bread and mix well. Let this sit for 20 minutes before you bake it. Give it one more mix before you put it in the oven.
Slice into wedges. Caprial is super fancy, she puts a light layer of sugar on top and will brulee the bread pudding. I am not that fancy, but I think that I need a kitchen torch because of this recipe.
But I do add a dollop of cinnamon whipped cream and a drizzle of salted caramel. Just for good measure.
Pumpkin bread pudding is so good. I think that it even would be perfect to serve at a brunch. It has eggs in it right?
Clay will eat it anytime. He was a big fan. “More Momma, p-ease”.
How do I know if my bread pudding is done?
Insert a knife and if it comes out clean, it is finished.
Can I make this in a slow cooker?
Yes! You can absolutely cook this bread pudding in the slow cooker. Cook on LOW for 2.5 to 3 hours.
Do I have to use baquette?
No! You can use whatever leftover bread you have on hand. White bread, croissants, dinner rolls, anything that tastes good.