Pumpkin Bread Pudding

When I came across this ridiculously cute little baking dish, I knew I had to make pumpkin bread pudding. It’s been years since I made bread pudding and I forgot how good (and painfully easy) it is. The recipe came from an old Gourmet Magazine, October 2007. I made some adjustments to the recipe to lower the fat, but this is still nowhere near “lowfat.” I also baked it in a water bath at a lower temperature so the custard would stay creamy.

We’re leaving town again this coming up weekend, to Puerto Vallarta, Mexico for a destination wedding. It’s a tough job we have… we’re forced to stay in a beautiful beachfront villa… hanging out with a lovely couple and their families. Oh yeah, we do have to photograph it too. :P Have a safe and happy weekend!



Pumpkin Bread Pudding Recipe

1 1/2 cup whole milk or half and half
3/4 cup canned solid-pack pumpkin
1/2 cup brown sugar
2 large eggs plus 1 yolk
1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp grated nutmeg
5 cups cubed (1-inch) day-old baguette or crusty bread

1. Preheat oven to 325 degrees. Whisk all the ingredients except the bread in a medium sized bowl, until well combined. Fold in the cubed bread and pour into an 8 X 8 baking dish.

2. Place the baking dish into a larger pan and add enough water to come halfway up the sides of the baking dish. Bake for about 30-35 minutes, until the custard is set. Let cool for at least 15 minutes before serving.

Makes 6 servings

Note: To make this more decadent, use 1 c cream and 1/2 c milk, and toss the bread crumbs in 3/4 c melted butter before mixing with the custard.

Note 2: I served it with a quick caramel sauce… about 1/2 c sugar cooked until golden brown, whisk in 1/2 c heavy cream.

 

16 Comments

  • VeggieGirl 5 YEARS AGO

    FOOD PORN ALERT!! :-D

  • Katie 5 YEARS AGO

    Umm….that baking dish is WAYYY too flipping cute! Where did you find it? :)

  • megan 5 YEARS AGO

    remember when you made me that yummy bread budding for my birthday? I think it was in 2002. You made the creme anglais and caramel sauce to go with it. That was so yummy. I think of it often :). Have fun in Mexico!

  • Dana McCauley 5 YEARS AGO

    There really is no way anyone could resist a cute dish like that, is there? Interesting idea to use pumpkin puree to make bread pudding. I feel inspired. Thanks!

  • Amy 5 YEARS AGO

    Wow – I just found your site and must say that I’ll definitely be back for more. Your pictures are beautiful and I love your writing, but most importantly you made Pumpkin Bread PUdding. This has to be my FAVORITE thing in the world. :)

  • peabody 5 YEARS AGO

    Mmm, my favorite dessert, bread pudding. Pumpkin makes it that much better.

  • My First Kitchen 5 YEARS AGO

    This looks wonderful!! I gotta say I LOVE all of these pumpkin recipes all over the web right now! Fall has arrived, and me and my scarves are quite happy about it. Enjoy the wedding. You have such a hard life. :)

  • Jescel 5 YEARS AGO

    oh yeah..I’m sure Stefan has to drag you to come along to Mexico for that job huh??? That pumpkin pudding looks so divine.. did you bring some for the road? :oD

  • Maria 5 YEARS AGO

    I am loving this one! Looks awesome!

  • Holly at Tropic of Mom 5 YEARS AGO

    Drool!

  • Aran 5 YEARS AGO

    i can totally smell it from all the way up here!

  • Stephan Maloman 5 YEARS AGO

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  • Pumpkin’s Galore Part Deux « Newlyweds! 5 YEARS AGO

    [...] I Shot the Chef- Pumpkin Bread Pudding [...]

  • Cho 5 YEARS AGO

    I made some Pumpkin Bread Pudding the other day and it turned out great! Thanks for putting up the recipe.

  • Pumpkin's Galore Part Deux 4 YEARS AGO

    [...] I Shot the Chef- Pumpkin Bread Pudding [...]

  • Pumpkin's Galore Part Deux 4 YEARS AGO

    [...] I Shot the Chef- Pumpkin Bread Pudding [...]

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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