Friday, May 27, 2011

Pumpkin Bread Pudding


Pumpkin doesn't have to be designated only for Halloween or Thanksgiving.  This recipe is a favorite for my family.  It's amazing the way warm pumpkin and melting chocolate tangle together and mold into the perfect dessert. 

We've had a bit of bad weather and a lot of rainy days.  It's hard to believe that Memorial Day weekend is right around the corner.  We were sidetracked playing Candy Land when I accidentally overcooked a loaf of bread a few mornings ago and we decided to re purpose this dry hunk of wheat and yeast into a special treat. 

I have numerous requests for this standby and it tastes great cold the next day for breakfast.  Yes, breakfast.  It can't be any worse than a doughnut-  right?

Here's the recipe for our delicious pumpkin bread pudding:
  • day old bread, preferably a sturdy kind, torn or cubed=  about 5 cups
  • 2 cups milk
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 can (15 ounces) pumpkin
  • 3 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
For the topping:
  • 1 cup milk chocolate chips
  • 3 tablespoons brown sugar
Here's how to prepare your bread pudding:
  • Cube the bread.  I generally slice the bread, cut into fourths, rotate the bread and cut across into fourths again.  Some people prefer to discard the crusts, I use them.  Waste not, want not...

  • In a separate bowl, mix the eggs, sugars, pumpkin, spices and vanilla.  Add the milk.  Stir until everything is mixed.

  • Add your bread cubes and coat.

  • Let the mixture sit for a few minutes to absorb the pumpkin sauce.
  • In a greased 9x13 pan or small ramekins, spread out your pumpkin bread pudding.
  • Top with sprinkled chocolate chips and brown sugar.

  • I place my bread pudding container in a large sheet cake pan.  I then fill the outer pan with a layer of water about 1/4 inch thick.  This prevents burning and steams the pudding.

  • Place it in a preheated 350 degree oven and bake for about 45 minutes.  You will need to keep an eye on this.  The time may vary, check for doneness by looking at the rise and feeling the middle of the pudding.  You want it a little brown and puffy.
  • Remove from the oven and let sit for awhile.  This is great served warm with whipped cream or cooled. 
  • Bon appetite!

What is your favorite comfort food?

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