tricking us with this 70+ degree weather all around us, I felt the need to delve in to some pumpkin recipes. Last year I made a pretty sweet pumpkin cheesecake for Thanksgiving (don’t worry, the recipe will come soon) and have made my fair share of pumpkin bread, but this year, I decided to tackle a dessert I have been wanting to make for quite some time… bread pudding. I first fell in love with bread pudding when I worked at Minerva’s and made it there. Since then, I have always enjoyed trying different restaurants and seeing what different variations are out there. I haven’t been able to find one that I am in love with, so I thought why not try my hand at perfecting one of my favorite desserts.
I have a confession to make. I tend to be a food
hoarder saver. I never like to throw food away and always find myself putting things into our freezer in hopes of using it at some point down the road. Hence, all the leftover bread. When Jake told me the freezer was getting too full with bags of bread…
I knew it was time.
For all that sugar and spice…
mixed with delicious creaminess…
With the star of this dessert….
and you cannot forget a little richness….
Look at all those yummy spices…
Don’t forget the toppings!
Into the oven it goes…
Waiting that 40 minutes was painful!
But so worth the wait! And I have a feeling that Jake was happy to see all the bread go from the freezer.
Pumpkin Bread Pudding
adapted from allrecipes.com
- 4 cups stale bread- I used wheat bread, but you can use whatever you have
- 1/2 cup heavy whipping cream
- 1 cup milk
- 3 eggs
- 1 Tablespoons brown sugar
- 1 cup pumpkin puree
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 nutmeg
- 1/8 ginger
- 2 tablespoons melted butter
- handful of chocolate chips
- handful of almond slivers
- Preheat oven to 350 degrees. Spray or lightly grease a 8×8 pan
- Slice bread into cubes or strips and place in pan. Pour melted butter butter over bread slices.
- Mix heaving whipping cream, milk, sugars, spices and pumpkin puree together and pour over bread. Mix bread and batter together with a spoon.
- Sprinkle with almond slivers and chocolate chips.
- Bake in the oven for 40 minutes until the bread pudding becomes golden and puffy.
- Serve warm with a dollop of ice cream or whipped cream and enjoy!
I personally enjoy bread puddings that are not soggy or soupy, so I appreciated the ratio of bread to liquid in this recipe. Jake and I both did not care for the chocolate chips and will leave them out next time.