My quest for awesome things to do with pumpkin puree continues!
Most of my life, I thought I didn’t like bread pudding. I think it’s because any time I came across it, it always involved raisins (yuck!) and some sort of liqueur. Plus, as a kid, if a dessert didn’t have chocolate, I wasn’t really interested. Bread pudding just seemed weird and unpalatable and was moved to the recesses of the dessert-possibilities area of my brain.
A couple of years ago, I was at a dinner where one of the proffered desserts was a black and white bread pudding. They were little ramekins with a fluffy, creamy yellow cake and inside, molten dark and white chocolate sauces. *This* was bread pudding? This was… amazing! The texture was lovely, the flavors rich and intense. It was something I would actually choose if I had other options. Sold!
Making this dessert at home, though, never happened until recently. I never had a whole loaf of day-old bread hanging around, or the necessary staple ingredients, or a good recipe, etc. etc. Completely randomly, I came across some recipes for Pumpkin Bread Pudding. Would it be texturally palatable? Would it be the right sort of flavor? Given that the other new things I’ve tried with pumpkin have been a success, signs pointed to “yes.” I chose a basic recipe, from The Joy of Baking, then bought a loaf of Italian bread to keep on the counter for a day or two.
Oh. My. WOW. This was so good! Not too sweet, so it’s not overwhelming when combined with the super-sugary toffee sauce. I’d never had or made toffee sauce before, and it was easy. The whole thing was really easy. The most labor- and mess-intensive part was preparing the bread. I removed the crusts, because I like a creamy pudding; leaving the crusts on will make the pudding more chewy. You can do whichever suits you. I also used Egg Beaters, about 2/3-C, in place of the 2 eggs+1 yolk, and added a good pinch of nutmeg to the spices.
Get an 8×8 brownie pan and let’s get going!
- 5 C day-old bread, crusts removed or left on, cubed
- 2 large eggs + 1 yolk
- 3/4 C pumpkin puree
- 1-1/2 C half-and-half
- 3 Tbsp unsalted butter, melted and cooled
- 1/2 C light brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/4 tsp salt
For the toffee sauce:
- 1/2 C brown sugar
- 1/4 C heavy cream
- 4 Tbsp unsalted butter, cut into pieces
- 1/4 tsp vanilla
- Preheat oven to 350; place rack in center.
- In a large bowl, whisk together eggs, pumpkin, half & half, butter, sugar, vanilla, spices, and salt.
- Add the bread cubes, and toss to coat well. Make sure that all of the pieces get nice and soaked.
- Place the bread in an ungreased 8×8 pan, and bake 25 minutes or until a toothpick in the center comes out clean.
- An option is to put the plain bread in the pan, pour over the custard mixture, toss really well, and bake the whole thing for 35 minutes or until a toothpick in the center comes out clean. Silky custard FTW!
To make the toffee sauce:
- In a saucepan, bring the butter, sugar, and cream to a boil, and boil for 3 minutes, stirring constantly. Watch the heat and make sure it doesn’t burn! Remove from heat, and add the vanilla. This can be made ahead of time and re-warmed.