Mouth-Watering Pumpkin Pudding Recipe

by Anukriti Parsai

Desserts are a very important part of the meal. On cold winter evenings, a warm pudding by the open fire is all that you need before heading off to bed. Sweet desserts not only excite pleasant senses but they fill us with a warm feeling inside. One of the best desserts to make at home in next to no time is a bread pudding recipe. It uses simple ingredients and will be ready to serve when you finish your dinner. Here's a pumpkin bread pudding recipe you can try out tonight.

What you need:

- Unsalted butter - 2 tablespoons

- Bread (any type) cut in cubes - eight cups

- Fresh heavy cream - two (2) cups

- Milk - 1 cup

- Vanilla essence - two teaspoons

- Egg yolks of 6 eggs

- Sugar - 1/2 cup

- Maple syrup - three tablespoons

- Canned pumpkin puree - one (1) cup

- Fresh whipped cream for serving


- Take a 10-inch flat glass baking dish and grease the insides with unsalted butter.

- In another baking dish, spread the bread cubes and roast them for approx. 15 minutes at 350F. Set aside.

- Mix the fresh cream, milk and vanilla essence in a pan and heat on medium heat.

- While the mix is heating, in a separate bowl beat the egg yolks and pumpkin puree together.

- Add the sugar and maple syrup and beat the mix well so that the sugar dissolves completely.

- Now take the hot cream, milk and vanilla mix and slowly mix in the pumpkin mix. You'll have a custard-like liquid at the end.

- In the greased baking dish, spread the bread cubes evenly and pour the custard over the cubes.

- Allow the dish to stand for fifteen minutes so that the bread can soak up the liquid. You can also press the cubes down gently so that they are immersed in the liquid.

- Bake the dish in a pre-heated oven at 350F for thirty (30) minutes.

- After 30 minutes, take the dish out and cover with silver foil, then bake for 25-30 minutes more.

- At the end of the baking time the sides of the pudding will be fluffy and a nice brown color.

Spicy caramel sauce goes wonderfully with this pudding.

What you'll need for caramel sauce:

- Dark brown sugar - 1 1/4 cups

- Unsalted butter - half a cup

- Whipping cream - half (1/2) cup

- Cinnamon - half (1/2) teaspoon

- Nutmeg - quarter (1/4) teaspoon (grated)


- Mix the brown sugar with the butter over low heat.

- When the butter melts, add the whipping cream, ground cinnamon and nutmeg.

- Heat it till you get a smooth mix that is caramel in color.

- Remove from the heat for serving.

To serve the pudding you can either serve the whipped cream and sauce on the side or drizzle over the pudding.

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