Sunday, March 11, 2018

Pumpkin Bread Pudding

How many of us like bread pudding? Personally, I’m not a fan of cinnamon or raisin even though I like Pepperidge Farms Raisin Cinnamon Bread..go figure. So, I thought I’d make a pumpkin bread pudding instead. Yeah, I know it’s not Thanksgiving, but I love anything pumpkin.

I looked up bread pudding recipes and you can alternate the pumpkin purée and the pumpkin spice for a lot of different fruit and spices. I even saw a raspberry chocolate bread pudding. Another one that looks good is a blueberry bread pudding with a lemon sauce. I’ll have to do that one later. Today is all about the pumpkin. This recipe should make about 16 servings. Takes 15 minutes to prepare and an hour to cook.


1 lb day old bread (French, Italian or Challah), torn into 1” pieces
1 cup heavy cream
1 cup half and half or whole milk
1 15 oz can of pumpkin purée
1 1/2 cups sugar
3 tablespoons butter, melted
4 eggs
2 tablespoons vanilla extract
1 tablespoon pumpkin pie spice

Almond Praline Sauce
1 cup butter
1 cup heavy cream
1 cup brown sugar
1/2 cup slivered *toasted almonds


Preheat oven 350F

*Place the almonds evenly on a baking sheet and toast them until golden brown, about 10 minutes. Remove and set aside.

In a 7x11 baking dish spray with a nonstick cooking spray and place the torn bread pieces in the dish.

In a large bowl whisk together the remaining ingredients, then slowly pour over the bread making sure you throughly cover all the bread pieces. Bake for 1 hour.

While the bread pudding is baking make the almond praline sauce. In a heavy saucepan over med/low heat stir together the butter, cream and brown sugar, bring to boil. Reduce heat to low and stir in the toasted almonds. Simmer until sauce thickens about 5 minutes.

When bread pudding is done pour sauce on top and serve. Yum Yum!

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