Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Pumpkin Bread Pudding Tested Recipe & Video

Printer Friendly Page

If you think the combination of bread pudding and pumpkin pie sounds delicious, then you will love this Pumpkin Bread Pudding. This dessert takes small chunks of bread and soaks them in a rich and spicy pumpkin flavored custard. And while this bread pudding is delicious on its own, to make it extra special, try serving it with a sweet caramel flavored toffee sauce. This is the perfect dessert to serve in cooler weather or when we just need a little cheering up.   

 

Of course, bread pudding is all about the bread, and the type and freshness of the bread you use will affect the taste and texture of the finished pudding. So remember that breads that are a day old and have a firm texture will keep their shape better than breads that are fresh or have a really soft texture. Also, leaving the crusts on the bread will make the bread pudding more chewy than if they are removed. Some good choices are a day old baguette, French, Italian, whole wheat, Broiche, Challah, Panettone, or you can even use Croissants. I like to cut the bread into bite sized chunks and I also like to add some chopped pecans to the bread pudding. You could use other types of nuts or even dried fruits like raisins, currants, dried cranberries or cherries, figs, prunes, or dates. You could even add some chunks of chopped apples or pears.

Related Recipes You May Like

Peach Tart

Peach Pie

Peach Galette

Apple Crisp

Blueberry Buckle

Apricot Tart

Pumpkin Bread Pudding: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. You will need an 8 x 2 inch (20 x 5 cm) square baking pan. 

Custard: In an large bowl whisk together the eggs, pumpkin, cream and/or milk, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and pecans and toss to coat, making sure all the bread cubes are coated with the custard.

Transfer the bread pudding to your pan and bake for about 25 minutes or until a toothpick inserted in the center just comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

I like to serve the bread pudding warm with the Toffee Sauce. You could also serve it with a sprinkling of chopped pecans and a dollop of softly whipped cream or a small scoop of vanilla, cinnamon or pumpkin ice cream. Leftovers can be covered, stored in the refrigerator, and then reheated in the microwave.

Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil, stirring occasionally. Let the mixture gently boil for about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

Serves about 8 people.

View comments on this recipe on YouTube

 

Bread:

5 cups (1.2 l) day-old bread, cut into 1 inch (2.5 cm) cubes

1/2 cup (55 grams) coarsely chopped pecans

Custard:

2 large eggs, lightly beaten

3/4 cup (170 grams) canned pure pumpkin puree (no spices added)

1 1/2 cups (360 ml) half & half, milk, light cream, heavy cream (or a combination of milk and cream)

4 tablespoons (55 grams) unsalted butter, melted and cooled to room temperature

1/2 cup (105 grams) packed light brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon salt

Toffee Sauce:

1/2 cup (105 grams) packed dark brown sugar

4 tablespoons (55 grams) butter

1/4 cup (55 grams) heavy whipping cream

1/4 teaspoon pure vanilla extract or 1 teaspoon rum, bourbon or whiskey

 
 
     
 

 

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC