After reading a ton of bread pudding recipes, I chose this one from kittencalskitchen at food.com. It called for pumpkin puree however, since I had two sugar baby pumpkins I used the fresh stuff! For the fresh pumpkin puree, first I split and cleaned the pumpkin. Into the microwave, they went in a covered casserole, adding about 1 inch of water first. In a 1000w microwave, they cooked up in just under 15 minutes. When cooled they peeled and mashed easily. One half looked a bit watery, so into the strainer it went to drain. Meanwhile I mashed the other half and began preparing the pudding.
As always, I post the original recipes to honor and respect the originator, with my alterations - like this.
Easy and Delicious Pumpkin Bread Pudding
- 2 cups half-and-half cream (you can use evaporated milk also of use 1 cup each) - 1 can evaporated milk balance 2% milk
- 1 (15 ounce) cans pumpkin puree - 2 cups fresh pumpkin puree
- 3/4-1 cup dark brown sugar - 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2-2 teaspoons pumpkin pie spice – 1/2 tsp ginger, 1/8 tsp allspice, 1/8 ground cloves, 1/4 tsp nutmeg
- 1 1/2 teaspoons cinnamon – 2 tsp cinnamon
- 2 teaspoons vanilla
- 10 -12 cups French bread (cut into 1/2-inch cubes) or 10 -12 cups egg bread ( cut into 1/2-inch cubes) -13 slices lightly toasted Nature’s Pride Oatmeal Bread
- 1 cup golden raisins – I used regular California raisins
- whipped cream
- 1 cup diced granny smith apple
Set oven to 350 degrees.
Butter an 11 x 7 inch baking dish. Mine was glass.
In a large bowl whisk together first 7 ingredients to combine.
Fold in bread cubes and raisins and apples.
Transfer the mixture to prepared baking dish.
Let stand for 10-15 minutes for the bread to absorb the mixture.
Bake for about 40-45 minutes, or until done. Baked for 50 minutes
Serve with lots of whipped cream, or caramel topping.
This was a very delicious bread pudding. A bit on the heavy side, as you can imagine however not lacking in the flavor department. The oatmeal bread infused with fresh pumpkin provided a smooth texture while offering a bit of grainy flavor. The sweet, chewy raisins and apple bits added a nice contrast to the overall composition of the dessert. Served with a dollop of whipped cream on top... yummy.
In retrospect, the only things I might have change - I didn't have dark brown sugar. I think the sweetness would have been a bit different, maybe not sweeter, but perhaps a deeper sweet flavor. The other being the caramel topping. Don't get me wrong, the whipped cream was yummy however, I would like to try Claudia's caramel sauce on this. In case you're not familiar Claudia authors What's Cook' Italian Style Cuisine and makes a mean caramel topping.
Finally, a note for the FTC, as a Foodbuzz featured publisher and Tastemaker I received two awesome loaves of bread from Nature’s Pride and Foodbuzz in order to create this awesome dessert. It was yummy and I really enjoyed it, OK?
BTW - Are you hungry?