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Pumpkin Bread Pudding

Recipes, Dessert

Season eight 'Food Network Star' contestant, chef and Ohio native Emily Ellyn shares how to make her delicious merger of pumpkin and bread pudding.

Pumpkin Bread Pudding | Serves 6

1 cup heavy cream
3/4 cup canned pure pumpkin
1/2 cup whole milk
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon pumpkin pie 
spice or 1/2 teaspoon 
ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
5 cups 1-inch cubed, day-old baguette or crusty bread
3/4 stick unsalted butter, melted

Preheat oven to 350 F with rack in middle. Whisk together cream, pumpkin, milk, sugar, eggs, vanilla, salt and spices in a bowl. In a separate bowl, combine bread and melted butter, then add pumpkin mixture and toss to coat. Transfer to a greased 8-inch-square baking dish. Bake until set, 25–30 minutes. Top with rum glaze. 

Rum Glaze: Add 1/2 cup powdered sugar and 2 tablespoons of rum in a small mixing bowl and whisk until smooth. Pour the glaze onto the finished bread pudding. Let the glaze set for at least 20 minutes before serving.