Pumpkin Bread Pudding Recipe & Photo

have two cookbooks dealing with the subject known as "Mood" Food. Glenn Andrews in her book "Mood Food" and Jo Pratt's book "In the Mood for Food" talk about how our daily moods, the time of year, the weather, and our health all affect what foods we chose to make and eat. Glenn Andrews says that "there's a theory that what we crave to eat is what we need, that our bodies are smarter about these things than our minds". Sounds plausible.

So with that in mind, let us turn to this Pumpkin Bread Pudding recipe. This is when I think there is definitely something to the 'Mood Food' theory. It does seem that most of us are in the mood for a pumpkin dessert and a warm bread pudding containing chunks of hearty bread that are soaked in a rich mixture (really a custard) of milk (or cream), eggs, sugar, vanilla, and spices; in cooler weather or when we need cheering up. Add to that a sweet caramel flavored sauce to pour over the pudding, and I don't think there is a better dessert suited to the Fall and Winter months.

Of course, bread pudding is all about the bread, and the type and freshness of the bread you use will affect the texture of the finished pudding. So remember that breads that are a day old and have a firm texture will keep their shape more in this pudding than fresh, soft textured breads. Also, leaving the crusts on the bread will make the pudding more chewy than removing the crusts. My personal preference is to use a day old French or Italian bread with the crusts on. Other good choices are Broiche, Challah, or Panettone, or you can even use Croissants.

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. You will need an 8 inch (20 cm) square baking dish.

Custard: In an large bowl whisk together the eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Add the bread cubes and raisins and toss to coat, making sure all the bread cubes are coated with the custard.

Transfer the bread pudding to the ungreased pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove the bread pudding from the oven and place on a wire rack to cool slightly.

Can be served warm or cold with the Toffee Sauce or with a dollop of softly whipped cream or vanilla ice cream.

Toffee Sauce: Place the butter, sugar, and cream in a saucepan and bring to a boil. Boil for about 3 minutes then remove from heat and stir in the vanilla extract. You can make this sauce in advance and simply reheat.

Makes one 8 x 8 inch (20 x 20 cm) bread pudding (serves about 6 people)

Bread:

5 cups (140 grams) cubed day-old bread, (crusts left on or removed)

1/2 cup golden raisins

Custard:

2 large eggs plus 1 large egg yolk

3/4 cup canned pure pumpkin (no spices added)

1 1/2 cups (360 ml) half & half, milk, light cream or a combination thereof

3 tablespoons (35 grams) unsalted butter, melted and cooled

1/2 cup (105 grams) light brown sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon salt

Toffee Sauce: (Makes 3/4 cup)

1/2 cup (110 grams) dark brown sugar

4 tablespoons (57 grams) unsalted butter, cut into pieces

1/4 cup (60 ml) heavy whipping cream

1/4 teaspoon pure vanilla extract

Save This Page to del.icio.us






	A baking resource on the Internet since 1997 Contact Us Privacy Policy All content on this site is either original or has been significantly modified and changed from its credited original source. Use of materials on Joyofbaking.com is entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski will not be responsible for any damages directly or indirectly resulting from the use. This website and the contents thereof are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. Students and non profit educators may use content without permission with proper credit. Copyright 1997 to 2008 Stephanie Jaworski