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.