Susan's Pumpkin Bread Pudding
By
Susan Feliciano
@frenchtutor
1
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!
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!
Ingredients
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8 1/2 ozsliced homemade bread (i used pumpkin yeast bread)
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1/4 c(or so) softened butter
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1/2 cbrown sugar, firmly packed
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1 tsppumpkin pie spice
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1generous grating of nutmeg
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1/2 tspsalt
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2 largeeggs
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1/2 ccooked pureed pumpkin
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1 cevaporated milk
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1 cvery hot water
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1/2 chalf & half
How to Make Susan's Pumpkin Bread Pudding
- Preheat 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.
- Spread 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).
- Stir together the brown sugar, pumpkin pie spice, and nutmeg until well mixed. Sprinkle evenly over the bread.
- Beat 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.
- Place baking dish in the pan of hot water. Bake about 35 minutes, or until set.
- May 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.
About Susan's Pumpkin Bread Pudding
Course/Dish: Breakfast Casseroles, Puddings
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
