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Pumpkin Bread Pudding PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Saturday, 27 November 2010 17:38

 


 

 

Chai tea on the side

So I guess fall has arrived. At least I think it has…there are the usual signs of fall such as pumpkins in the grocery store, turtlenecks, and the slew of Facebook statuses proclaiming love for the new nightly lows. So why am I sitting in my sweltering house with the fan on the “hurricane gale” setting? I almost didn’t want to cook dinner tonight because it meant turning on the stove top and in my tiny kitchen, that makes for a downright balmy cooking experience. I never thought I would be the one to say this, but I was considering salad as an entree substitute.

I shouldn’t be surprised by the change in weather. Florida always seems to deliver a teaser week of cool, crisp weather and then as quickly as it comes, it goes leaving rain and humidity in its place. Right now, I am really missing the evenings that my roommates and I were able to leave the windows and doors open. I even got to enjoy beers on the front porch for the first time since moving into the new place.

This little number, pumpkin bread pudding, was definitely made during the weeks of cool weather when turning on my oven wasn’t something dreadful. In fact, it was refreshing. I hadn’t baked in a long time (save for the nectarine cake) and I felt really excited to be opening my first canned pumpkin of the year. I’m sure there will be more to come.

Pumpkin Bread Pudding

Found on Food.com, serves 6

Ingredients:

6 tablespoons dark brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
1 (15 ounce) can pumpkin puree
4 large eggs
1 cup granulated suagr
1 1/2 cups milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch salt
1 loaf day-oldbrioche bread or 1 loaf challah, cut into 3/4 inch cubes
powdered sugar, for dusting

Directions:

  1. Preheat oven to 350°F Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
  2. In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes and stir gently to evenly coat; let stand for a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
  3. Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners’ sugar.

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Last Updated on Saturday, 27 November 2010 17:41