Pumpkin Bread Pudding Recipe

Fall is here! And with fall comes all the rich earthy comfort smells of pumpkin, cinnamon, apples and pears. Today I’ve taken a fresh look at a southern favorite desert, bread pudding. I’ve added a few of my favorite flavors like cinnamon and wham, a Pumpkin Bread Pudding Recipe! Who could ask for more? Grab a print and let me know what you think!

Southern Pumpkin Bread Pudding
 
Prep time
Cook time
Total time
 
Part cake, part pudding. Fully flavorfull.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 6
Ingredients
  • 5 cups freshly cooked or canned pumpkin purée
  • 2 whole eggs plus 2 egg yolks
  • 3 cups half-and-half
  • ¼ cup packed dark brown sugar
  • 1¼ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ tablespoon ground cardamom (optional)
  • ¾ cup plus ¼ cup heavy whipping cream
  • 10 cups (2-inch) cubes slightly dry french, Italian, whole wheat or challah bread
Instructions
  1. In a large bowl, mix pumpkin with eggs and egg yolks, half-and-half, brown sugar, ¼ cup of thegranulated sugar, cinnamon, nutmeg, and cardamom; set aside.
  2. In a small saucepan, combine 2 tablespoons water and remaining 1 cup granulated sugar and heat over high heat.( As sugar melts, swirl the pan often to ensure even melting. )Do not stir with a spoon because it will slow the melting process and cause uneven browning.
  3. Cook for 3 to 4 minutes, or until sugar has a deep caramel color; remove from the heat.
  4. Carefully whisk ¼ cup of the heavy cream into the caramel until well combined, then whisk in remaining ¾ cup heavy cream.
  5. Pour caramel mixture into a 2½-quart oblong casserole dish or individual ramekins.
  6. Top with half of the bread cubes, then pour half of the pumpkin mixture over the top.
  7. Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
  8. Set aside to let sit for 30 minutes.
  9. Meanwhile, preheat the oven to 350°F.
  10. Bake for 30 to 45 minutes in a water bath, or until set.
Notes
serve in a wedge or square with simple fresh whipped cream or, vanilla or cinnamon ice cream.

 

An Apple A Day…

“Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square hole. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.” ~ Steve Jobs

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Fall brings on football, tailgating, pumpkins, scarecrows and apples!   A delicous way to get that apple a day!

Fresh Apple Cake  [print_link]

Summary: Sinfully delicious? Nahhhh but good to the core!  Use what ever varieties of apples you have on hand. Go ahead mix em up, the flavors are yummy!


From the kitchen of : Geraldine Olive, Bhm, AL

Ingredients

  • 1 1/4 cup vegetable oil
  • 2 cups white sugar
  • 3 large eggs
  • 1 teaspoon salt
  • 1teaspoon baking soda
  • 3 cups all purpose flour
  • 3 cups peeled, chopped apples
  • 1 cup chopped pecans
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 250 degrees.
  2. Butter and flour a large tube or bundt pan.
  3. Sift together salt, baking soda and flour.
  4. In mixer bowl, blend oil and sugar well.
  5. Slowly add dry sifted ingredients into oil and sugar mixture. (Batter will be stiff at this point)
  6. Whisk eggs together lightly and add to batter.
  7. Reduce speed on mixer and add nuts and vanilla to batter.
  8. Pour batter slowly into prepared pan, shifting carefully so that batter is even .
  9. Bake for 1 1/2 hours @250 degrees.
  10. Cool.
  11. Invert on to cake plate.
  12. Add topping

Quick notes

You can substitute walnuts for pecans and serve as a coffee cake  with no topping as well.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

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Praline Topping

Ingredients

  • 1 cup firmly packed brown sugar
  • 1 stick unsalted butter
  • 1/4 cup half and half
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 1 cup finely chopped pecans

Instructions

  1. Bring brown sugar, butter and milk to a boil in a heavy saucepan over medium heat
  2. Whisk constantly as it boils for 1 minute
  3. Remove from heat
  4. Stir in Vanilla
  5. Gradually add in powdered sugar beating with hand mixer until smooth.
  6. Mix gently for about 5 minutes until slightly thickened and cooled.
  7. Spoon over cooled cake
  8. Sprinkle with chopped pecans

Quick notes

You’ll need your hand mixer for this one. And be sure to remove the frosting from the heat before adding in vanilla.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

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This recipe was given to me by a dear friend who’s mother deserves ALL the credit for this yumminess!  Ms Geraldine was a true southern lady! A wonderful wife and mother. We loved her dearly and she is missed, but not forgotten!