Steph from Wandering is back! I asked her to be a guest blogger again since I know how good pumpkin is in desserts and sweets are her specialty! If pumpkin isn’t your thing and you prefer girl scout cookies, take a look at her previous guest postL Caramel Delight Cupcakes!
I love pumpkin desserts, but I wanted to make something a little unexpected for Vicki’s blog. But also something fairly easy, because who doesn’t love easy fall desserts?
When I first started searching for pumpkin bread pudding recipes on Pinterest, I was expecting to have to make pumpkin bread, wait for it to get a little stale (bread pudding is better with stale bread), and then cube that and make the pudding part. Nope! This is bread pudding for the super lazy, which is awesome, right? You use regular bread, and the pudding part has the pumpkin flavor.
This was so good and my coworkers devoured it. Happy fall!
Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007
1 1/2 cups whole milk (or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin (not pumpkin pie filling! Just pumpkin)
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground allspice
Pinch of ground cloves
2 tbsp bourbon or rum (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter
- Preheat oven to 350°F with rack in middle.
- While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. This may not be very gourmet, but it’s efficient and you have less dishes to wash!
- Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly.
- Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon (or rum, whatever floats your boat) in a bowl. You don’t HAVE to use alcohol, but why wouldn’t you? I went with rum because I’m more likely to drink the rest of that than if I’d bought bourbon. But bourbon does go with pumpkin a little better.
- Pour that mixture over the buttered bread cubes in your baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.