Pumpkin Bread Pudding

October 27, 2009

This one is inspired by the recipe done up at 1789, a grand ol’ Georgetown restaurant.  Perfect for the fall!

20091027 Pumpkin Bread Pudding 04

You will need:

  • 1 loaf challah bread, cut into 1/2 inch cubes
  • 1 T ground cinnamon
  • 1½ t ground ginger
  • ½ t ground nutmeg
  • ¼ t ground cloves
  • 12 T unsalted butter, melted and cooled (I used margarine)
  • 1 c  sugar
  • ½ c water
  • 1½ c pumpkin puree
  • 1 c light brown sugar
  • 5 eggs, lightly beaten
  • ½ t salt
  • 2 c heavy cream
  • 1 c whole milk (I used 2%)
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Combine the spices in a small bowl and then evenly sprinkle the mixture over the bread cubes.
  3. Toss the seasoned bread cubes with butter and then spread the cubes on a sheet pan and toast in the oven for about twelve minutes, until just golden.

20091027 Pumpkin Bread Pudding 02

  1. Reduce heat to 325° and place an empty two-quart baking dish inside to warm.
  2. Add the regular sugar to a small sauce pot. Whisk in about half of a cup of water until it makes a pourable consistency. Boil without stirring until the mixture turns amber, about twelve minutes.
  3. Remove the warmed dish from the oven and coat the bottom with a thin layer of the caramel mixture. (There may be leftover caramel, which you can save and use as ice cream topping.)
  4. For the custard, add the pumpkin to a mixing bowl and whisk in the remaining ingredients, one at a time in the order listed.
  5. Add the toasted bread to the baking dish and pour the custard on top. Press down on the bread (yes, with your hands) to help it soak up the custard like a sponge, cover, and let sit up to an hour.
  6. Return the dish to the oven at 325° and bake until puffy and no liquid appears when pressed, about 45 minutes.

I scooped mine out into servings while hot, so the caramel didn’t cool to the pan.  It was delish with some vanilla ice cream!


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