Pumpkin Bread Pudding: Preheat oven to 350
degrees F (180 degrees C) and place rack in the center of the oven. You
will need an 8 x 2 inch (20 x 5 cm) square baking pan.
Custard: In an large bowl whisk together the eggs, pumpkin,
cream and/or milk, melted butter,
sugar, vanilla, spices, and salt. Add the bread cubes and pecans and toss to
coat, making sure all the bread cubes are coated with the custard.
Transfer the bread pudding to your pan
and bake for about 25 minutes or until a toothpick inserted in the center
out clean. Remove the bread pudding from the oven and place on a wire rack to
like to serve the bread pudding
warm with the Toffee Sauce. You
could also serve it with a sprinkling of chopped pecans and a dollop of softly
whipped cream or a small scoop of vanilla, cinnamon or pumpkin ice cream.
Leftovers can be covered, stored in the refrigerator, and then reheated in the
Place the butter, sugar, and cream in a saucepan and bring to a boil, stirring
occasionally. Let the mixture gently boil for
about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can
make this sauce in advance and simply reheat.
Serves about 8 people.
Scan for Demonstration Video
cups (1.5 l) day-old bread, cut into 1 inch (2.5 cm) cubes
1/2 cup (55 grams) chopped
(170 grams) canned pure pumpkin puree (no spices added)
cups (360 ml) half & half, milk, light
heavy cream (or a combination milk & cream)
(55 grams) unsalted
butter, melted and cooled
to room temperature
1/2 cup (105
grams) packed light brown sugar
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cloves
(105 grams) packed dark brown sugar
tablespoons (55 grams) butter, diced
(55 grams) heavy whipping cream
teaspoon pure vanilla extract or 1 teaspoon rum, bourbon or whiskey