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Pumpkin Bread Pudding

“Food Network Star” chef Emily Ellyn shares her delicious merger of pumpkin and bread pudding.

Pumpkin Bread Pudding

INGREDIENTS
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

DIRECTIONS
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. Serves 6.

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.

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