Desserts,Family Recipes,Holiday Recipes

Pumpkin Bread Pudding by Anjuli

Posted on 10-13-08 · Tags: , , ,

Pumpkin Bread Pudding

There is never an excuse to throw away stale bread. Although breadcrumbs and croutons are the easiest ways to make use of an old loaf, bread putting is definitely the most satisfying. Matt and I headed to a pick-ur-own in upstate this weekend. In addition to scouring for the sweetest apples, pulling heads of cabbage from the ground with our bear hands, and trying to determine what a ripe eggplant looks like, we picked up a few small sugar pumpkins. Once baked, the skin turned an amazing orange-brown. With my slightly stale loaf of whole wheat and fresh pumpkin puree, I set out to make delectable peasant food. After weeding through some totally pretentious recipes, I gave a call to my mother, who reminded me of its simple roots. Pumpkin aside, I tried to keep the recipe true to what bread pudding should be like: easy, comforting, and sweet.

Pumpkin Bread Pudding

Pumpkin Bread Pudding
Serves 6
3 cups cubed slightly stale whole wheat bread (if your bread isn’t quite stale, toast in the oven at 325 for 5-10 minutes)
2 large eggs
1 cup pumpkin puree (below homemade recipe, or 1/2 can)
1 cup whole milk (you can also use skim or soy, depending on your taste and diet)
1 tablespoon brandy (optional)
1/4 cup raw sugar (you can substitute dark or light brown sugar if need be)
1/4 cup pecan halves (optional)
A handful or golden raisins, soaked in hot water for 10 minutes, and drained
Some good turns of fresh nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup ghee or melted butter

Set the oven to 350 and make sure the rack is in the middle. Grease a 9x9x3 pan with ghee or butter. Dry roast the pecan halves on medium in a saute pan (about 5 minutes, making sure to flip ‘em periodically so they don’t burn). Coarsely chop the pecans. Whisk (ball whisk is best) the pumpkin puree, sugar, egg, brandy, and ghee or butter in a medium bowl. Add in the milk, spices, and salt and whisk. Put the bread and raisins in a large bowl. Pour the wet ingredients over the cubed bread and mix. Let sit for at least half an hour, until the bread has soaked up some of the liquid. Place in the pan and top with the pecans. Bake for 40-45 minutes. If a knife inserted into the center comes out clean, it’s done. If the top isn’t crispy enough, turn the oven onto broil, lower the rack, and cook for 1 or 2 minutes more. Watch carefully, as it can burn easily. Best served with homemade whipped cream.

Alternate option: While I intended to bake it immediately, I ran out of time, and ended up leaving the soaking cubes in the fridge all day. They soaked up most of the liquid, so I added more milk. This resulted in more bloated, flavorful bread, but the bread also became the pudding, instead of it sitting in one. I am very happy with the results, and so I put the option to you. If you choose this route, mix the wet and dry ingredients, let them sit in the fridge for 4-6 hours (or overnight), take them out while you’re heating the oven, and then pour one cup warm milk over the mixture once you’ve placed it into the pan. Cook for the same amount of time.

Pumpkin Bread Pudding

Pumpkin Puree
1 small sugar pumpkin
A few cloves
Butter or ghee

Turn the oven on to 375. Trim the pumpkin stem with a heavy knife (not your good one). Cut the “lid” off the pumpkin 2″ from the stem. Scrape out the seeds and strings with a spoon, and reserve the seeds for toasting. Rub the inside of the pumpkin and the lid with butter, stud with cloves, and grind in some nutmeg. Place in a shallow baking dish in the oven for up to 90 minutes, until the skin has turned dark and the meat is soft. Remove from the oven, take off the lid, and let cool. Scrape out the meat and blend in a blender. Set aside.

Pumpkin Bread Pudding

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  1. Andrea wrote:

    Your pumpkins are so beautiful! I love the idea of your second option, that’s the kind of bread pudding I’m used to seeing, kind of like an English pudding. Yum yum!

    October 13th, 2008 at 11:09 pm
  2. Anjuli wrote:

    Andrea, I was surprised by the color they turned, since they’re plain old sugar pumpkins. Yea, I am curious to see what the wetter pudding will be like, and thankfully I have two pumpkins left.

    October 14th, 2008 at 11:30 am
  3. megan wrote:

    your pictures are absolutely stunning. my stomach is growling just looking at them! i am definitely going to have to try this recipe out during the holiday season:)

    October 15th, 2008 at 6:28 pm
  4. Y wrote:

    I love that first photo, and the recipe sounds great. I think it might do well as a savoury pudding, baked and served in the mini pumpkins too. Might try this some time, thanks :)

    October 16th, 2008 at 4:32 am
  5. YeastSpotting October 17, 2008 | Wild Yeast wrote:

    [...] Pumpkin Bread Pudding ~ A Smart Mouth [...]

    October 17th, 2008 at 3:04 am
  6. Kevin wrote:

    That looks good!

    October 19th, 2008 at 8:57 am
  7. annie wrote:

    i’m making this right now :) i can’t wait to try it, i’ve never had bread pudding before and my husband and i are literally jumping up and down waiting for it to finish baking. :D could i ask, where could i buy a sugar pumpkin in nyc? :)

    October 26th, 2008 at 9:09 pm
  8. Lizzie wrote:

    Very tasty! I made some a few weeks ago and now I’m blogging about it! Thanks for the recipe.

    November 9th, 2008 at 12:50 pm
  9. Anjuli wrote:

    Annie: Matt told me you ended up making the pudding? Sorry for not responding to this sooner! How did it turn out? You can buy sugar pumpkins at many grocery stores in NY (as you may have found out), but I tend to find them at the Union Sq greenmarket.

    November 14th, 2008 at 4:23 pm
  10. Thanksgiving untraditions | A Smart Mouth wrote:

    [...] on this chilly Friday afternoon. Happy cooking…. Peppery green beans with sage and Reggiano Pumpkin bread pudding Cornbread stuffing with chestnuts, cranberries, and onions Winter salad with tangerines, blue [...]

    December 13th, 2009 at 2:38 am

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