We made this dessert last week for Acton Community Supper and it was a really big hit. We always get a lot of bread donated to the food pantry so it was a super inexpensive dish to make for 50 people. I've had so many requests for the recipe that I've adapted the original recipe, from my favorite baking site "King Arthur Flour", because their recipe feeds 12 (or 24 very small portions).
If you love pumpkin pie, but would love something different for a change, you should try this. It's basically a pumpkin custard with the addition of bread, raisins and spices, but it's so simple and perfect for a family dessert on a cold winter's evening. However, for a special occasion, you can fancy it up with a homemade Bourbon-Pecan, Caramel sauce and vanilla ice cream. WHAT! I didn't say it was good for you, but it's sooo good.....
Pumpkin Bread Pudding
(Serves 4 - 6)
Ingredients:
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 can evaporated milk or 1 1/2 cups whole milk (or mix light cream)
1 1/2 teaspoons pumpkin pie spice
pinch salt
1 teaspoon vanilla extract
2 cups canned pumpkin puree
4 cups bread cut into 1/2 inch cubes, preferably one or two days old
1/2 raisins, optional
Directions:
- In a large mixing bowl, whisk together the eggs, sugar, milk (or cream), spices, salt, vanilla and pumpkin.
- Add the bread cubes and raisins to the mixture and set aside for at least 30 minutes, so the bread soaks up the custard.
- Preheat oven to 350 degrees F.
- Transfer to a greased baking dish and bake for approx. 45 minutes or until golden brown and firm to the touch.
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