Susan's Pumpkin Bread Pudding

By Susan Feliciano
@frenchtutor

Thanksgiving Day Brunch!
Made with my own homemade pumpkin yeast bread (see comments for recipe).
I based this recipe off Thea Pappalardo's "Old-Time Spiced Bread Pudding" recipe. Thanks, Thea!

Rating:

★★★★★ 3 votes

Comments:

10 Comments

Serves:

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

8 1/2 oz: sliced homemade bread (i used pumpkin yeast bread)
1/4 c: (or so) softened butter
1/2 c: brown sugar, firmly packed
1 tsp: pumpkin pie spice
1: generous grating of nutmeg
1/2 tsp: salt
2 large: eggs
1/2 c: cooked pureed pumpkin
1 c: evaporated milk
1 c: very hot water
1/2 c: half & half

How to Make Susan's Pumpkin Bread Pudding

Step-by-Step

1Preheat oven to 325°F. Place a large baking pan in oven with about 3 cups hot water in it; let this preheat while you prepare the recipe.
2Spread the butter on the sliced bread, then cut the bread into cubes. Place bread cubes in the bottom of a 1-1/2 quart baking dish (one that will fit into the pan of water).
3Stir together the brown sugar, pumpkin pie spice, and nutmeg until well mixed. Sprinkle evenly over the bread.
4Beat the salt with the eggs slightly. Beat in the pumpkin. Combine the evaporated milk, hot water,and cream; then whisk this into the egg mixture. Pour carefully over the bread.
5Place baking dish in the pan of hot water. Bake about 35 minutes, or until set.
6May be served with whipped cream, or topped with a hard sauce. See my recipe for Orange Hard Sauce below.

I like pouring the hot Orange Hard Sauce over the entire casserole before serving.