How to make Pumpkin Bread Pudding!

by Ben Cook

When you love pumpkins a lot, sure enough you are preparing pumpkin bread or pumpkin pie during thanksgiving or just for the nice fall morning meal. Then you will perhaps have pumpkin bread scraps in your refrigerator. Right before they get spoiled, make use of them by using this high quality Pumpkin bread pudding recipe.

What you'll need:

For the Bread:

five cups or 140 grams cubed day old bread (crusts left on or removed), 1/2 cup golden raisins,

For the Custard:

2 massive eggs plus 1 huge egg yolk, 3/4 cup canned pure pumpkin (no spices added), 1 1/2 cups (360 ml) half & half, milk, light cream or a combination there of, 3 tablespoons (35 grams) unsalted butter, melted and cooled, 1/2 cup (105 grams) light brown sugar, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/4 teaspoon salt,

For Toffee Sauce :( Makes 3/4 cup)

1/2 cup (110 grams) dark brown sugar, four tablespoons (57 grams) unsalted butter, cut into pieces, 1/4 cup (60 ml) heavy whipping cream, 1/4 teaspoon pure vanilla extract,


Pre-heat the oven to 350 degrees Fahrenheit or 177 degrees Celsius, and position rack inside the middle of your oven. Set up an 8 inch (20 cm) square baking dish.

Prepare the custard: Using a large container, put together eggs, pumpkin, half & half, melted butter, sugar, vanilla, spices, and salt. Beat or whisk nicely until finally combined. Bring in bread cubes and also raisins. Shake for a couple of times right until all the bread cubes are painted with the prepared custard.

Transfer bread pudding into the ungreased baking pan and bake for about 25 minutes or until a stick or knife pierced at the center of the loaf is released spotless. Remove newly-baked bread pudding from your oven and allow it to cool slightly on a wire rack.

Serve hot or cold together with Toffee Sauce or along with a scoop of softly whipped cream or maybe vanilla ice cream.

Make the Toffee Sauce: Bring together butter, sugar, and cream in a saucepan and then bring to a boil for about three minutes. Take away from heat and stir in vanilla extract. You can prepare toffee sauce in advance and then just reheat.

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