Try this pumpkin bread pudding recipe if you’re looking for a scrumptious pudding packed with favorite fall flavors!
Note: this is an adaptation of a recipe found in the December 5-7, 2014 issue of USA Weekend.
- 3 ½ cups of heavy cream
- 1 cup of pumpkin purée
- ½ teaspoon salt
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground nutmeg
- 9 egg yolks
- 15 cups of ½ inch challah bread cubes
- Combine the pumpkin purée, heavy cream, half of the sugar, and the salt in a medium saucepan over medium heat.
- Bring the mixture down to a simmer, stirring with a wooden spoon.
- Remove from heat, and add in the vanilla extract, nutmeg, ginger, and cinnamon.
- Cover the saucepan, and allow the ingredients to steep for 15 minutes.
- Bring the mixture to a boil using medium heat.
- In a separate medium-sized bowl, combine what’s left of the sugar with the egg yolks.
- Once the other mixture comes to a boil, add about a third of that to the egg mixture, whisking constantly. Once that’s thoroughly blended, add in what’s left of that original mixture. You might have to use a strainer to eliminate any solid egg pieces.
- Preheat the oven to 350 Degrees.
- Lightly grease a baking dish that’s 9 x 13”.
- Place the cubed bread in a large bowl, and pour the cream/egg, etc. mixture over the bread.
- Toss until the bread is thoroughly coated, and transfer it to the baking dish.
- Let the bread cubes continue to soak and absorb the mixture for 30 minutes.
- Place the baking dish in the oven, and cook for about 30 minutes, or until the top layer (now custard) is set and the overall pudding is a light golden brown.
- Serve warm or chilled, according to preference, being mindful of the egg content in terms of refrigeration.
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