Pumpkin Bread Pudding
Save RecipeHi Bold Bakers! This week, I’m making Pumpkin Bread Pudding which is a perfect fall treat for breakfast, brunch or dessert. Plus, you’ll find links to two other great pumpkin recipes from Fifteen Spatulas and Honeysuckle Catering. So let’s get baking!
- Pumpkin Bread Pudding
- 1 (1lb) loaf day old Bread (French, Italian, or Challah),
- ½ cup Raisins (or dried cranberries)
- ½ cup toasted, chopped Pecans
- 2 cup (16oz/ 450g) Heavy Cream
- 1 cup (8oz/ 225g) Milk
- 2 Cups 15oz (1can) Pumpkin Puree
- 1-1/2 cups Brown Sugar
- 3 tablespoon (1½oz) butter, melted
- 4 Eggs
- 2 teaspoons Vanilla
- 1 tablespoon Pumpkin Pie Spice, or cinnamon (recipe below for pie spice)
- Praline Sauce
- (Video Recipe Reference: http://bit.ly/gemmaspumpkinchscake)
- 1 Cup (8oz/ 225g) Unsalted Butter
- 1 Cup (8oz/ 225g)Heavy Cream
- 1 Cup (8oz/ 225g)Dark Brown Sugar
- 1 Cup(100g/ 3 ½ oz) Chopped Toasted Pecans
- 1 pinch of salt
- Pumpkin Pie Spice
- 2 tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Ground Allspice
- In a large bowl, whisk together the heavy cream, milk, pumpkin, sugar, eggs, vanilla, and pumpkin pie spice. Then lastly whisk in the melted butter.
- Cut your bread into small cubes. Small cubes are best because they soak up the liquid better.
- Add the bread, raisins and toasted pecans to your cold pumpkin custard and mix until well coated. Be sure to cover all the bread pieces. Let it sit for 30 minutes to soak or place it in the fridge over night to bake the next day.
- Generously butter a deep 9 x 13 baking dish
- Bake in a preheated oven at 350oF (180oC) for about 1 hour.
- To make your Pecan sauce: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, brown sugar and pecans; bring to a simmer. Reduce heat to low, Simmer until the sauce thickens, for about 5 minutes. Take off the heat and set aside to cool.
- Serve the bread pudding warm with your lovely pecan sauce on top and whipped cream. Enjoy!
Meet Gemma
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Hey Gemma! I want to start using cast iron in my baking, I’m told you have to “season” the pan. Could you please explain in detail on how to “season” and properly clean the pan? I know you shouldn’t bake and cook using the same pan because flavors can transfer but that’s all I know..
Hi there,
Seasoning a steel or iron pan is particularly important. This prevents the pans from rusting out, but it is really important to dry them well, re-season, and to keep them in a dry place too.
When new a skillet can be washed with a mild washing up liquid, dried thoroughly, I do this on the stove top with a gentle heat. Then lightly oil it, rub it in with kitchen paper, and transfer to an oven at 180C for about 1 hour. Turn the pan upside down for this, you can put it on to a baking sheet.
After use I tend to clean this type of pan with a little water and salt, bring it to the boil, and allow it to stand, This will loosen the residue of the food, and a nylon brush will then take it off, then I re-oil the pan, and pop it on the stove on a gentle heat to dry thoroughly.
Storing the pans in a dry place is vital too.
Some brands such as Staube, ans Le Creuset are treated before leaving the factory, and are a lot easier to maintain. My Mum has a Le Creuset pan for 40 years, and a Staube pot for years, and it does not rust! These are a bit more expensive but may be worth the investment.
I do hope this is of help to you,
Gemma 🙂
I finally got time to make this and now my pumpkin bread pudding is IN THE OVEN . Well it’s not really mine. It will be for my husband and family. I’m on a no-carb diet. (Fine time to bake, huh?)
Hi there,
Ah! that is too bad, you do know calories don’t count at Christmas! so give yourself a break for that day at least.
I hope your family enjoy this recipe,
Gemma 🙂
This bread pudding looks so good can’t wait to try it especially since bread pudding is a big favorite of mine. Thanks Gemma.
Hi Sue, that is great, I am happy to have oyu with us,
Gemma 🙂
love your page and all of your recipes. Thank you!
Thanks so much, Yasmin 🙂
Awesome stuff
Thanks so much! 🙂
love the recipes for mug cooking
thanks