You know how I said I was still trying to figure things out? I am, but I can’t quit posting recipes. I love food and baking too much.
If you were wondering about what I baked on Saturday afternoon, it was pumpkin bread pudding. I was craving pumpkin and fall flavors such as cinnamon, nutmeg, and ginger. Blame it on Starbuck’s and an at-home version of the Pumpkin Latte from Daily Nibbles via Eat Live Run’s Thanksgiving recipe swap. Seriously, I might have to buy a small Bialetti espresso maker.
Pumpkin Bread Pudding
Adapted from Martha Stewart
Butter or cooking spray, for baking dish
1 baguette (8 ounces), sliced 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1-1/2 Tbsp cinnamon
3/4 tsp ground ginger
3/8 tsp allspice
3/8 tsp ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners’ sugar, for dusting
1.Preheat oven to 300 degrees. Butter or spray an 8-inch square or 2-quart shallow baking dish; set aside.
2. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
3.In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, spices, vanilla, and salt.
4. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
5.Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes.
6. Serve warm or at room temperature, dusted with confectioners’ sugar and topped.
Note:
-I didn’t bake the bread pudding right away. I put the soaked bread and some of the extra half-and-half mixture in my baking dish and let the bread continue to soak for about 3 hours before baking.
-Don’t have those individual spices? Use one tablespoon of pumpkin pie spice.
-Martha says, “It’s very important to make sure the bread soaks up the flavorful custard to ensure a velvety consistency.”
Do you crave certain foods based on the seasons? Anyone else have an aversion to pumpkin pie?
Maddy
That looks so good!! And even though I’m not a food blogger, I, too, like to throw a recipe here and there! I’m going to attempt to make something “pumpkin” this year too :)
Designer Jules
MMMM I bought some pumpkin this year and want to make something too.
Cathy
I totally recommend this recipe! I hope you try this out or something else with pumpkin. You won’t regret it :)