Description
The most decadent pumpkin dessert with double the pumpkin flavor! Pumpkin bread is transformed into bread pudding with the help of a rich pumpkin custard. Serve with crème anglaise and caramel sauce for an over-the-top holiday dessert.
Ingredients
Scale
PUMPKIN BREAD:
- 1–3/4 cups (210 grams) all-purpose flour
- Pinch of kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 4 tablespoons (57 grams) butter, softened
- 1/4 cup vegetable oil
- 1–1/2 cups (297 grams) granulated sugar
- 1 cup (8 ounces) canned pure pumpkin puree
- 2 large eggs
- 2/3 cup water
PUMPKIN CUSTARD:
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, halved and seeds scraped
- 6 large egg yolks
- 1/2 cup (99 grams) granulated sugar
- 3 tablespoons pure maple syrup
- 1 cup (8 ounces) canned pure pumpkin puree
- 2 tablespoons bourbon
- Vanilla Bean Crème Anglaise, to serve
- Warmed caramel sauce, to serve
Instructions
- To make the pumpkin bread: Preheat the oven to 350°. Lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.
- In a small mixing bowl, whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg and cloves to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and sugar together at medium-high speed until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the bottom and sides of the bowl several times throughout this mixing process. Add the pumpkin puree and mix on medium-low speed to combine. Add the eggs, one at a time, beating well after each addition. Slowly add the flour mixture on low speed and mix just until combined.
- Pour the batter into the prepared loaf pan and transfer to the oven. Bake for 60 to 75 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before turning out onto a cooling rack to cool completely. Once cool, cut into 1-inch cubes. At this point, you can leave the bread cubes out overnight to dry, or transfer to a gallon-sized freezer bag to freeze until ready to use.
- When ready to assemble the bread pudding, preheat the oven to 325°. Transfer the cubes to a large baking sheet and bake until lightly toasted, stirring once. This should take about 20 to 22 minutes. Let cool completely. Keep the oven on.
- To make the pumpkin custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Remove the vanilla bean.
- In a medium mixing bowl, whisk together the egg yolks, sugar, maple syrup, and pumpkin puree. Once the cream mixture is simmering, slowly whisk into the egg mixture until combined. Whisk in the bourbon. Strain the custard into a clean bowl.
- Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray. Scatter the toasted pumpkin bread cubes in the dish; try to ensure there are no gaps in the layer. Pour the custard over the bread cubes, pressing down lightly to fully submerge the bread. Let sit for at least 15 minutes, but preferably 30 to 40 minutes.
- Place the pan in a larger roasting pan and transfer to the oven. Pour enough hot water into the roasting pan to come about halfway up the sides of the baking dish. Bake until the edges are beginning to pull away from the sides of the pan and the bread pudding is set but still a little jiggly, about 60 to 65 minutes. Remove the pan from the oven and allow to cool for about 15 minutes before serving with the Crème Anglaise and caramel sauce.
Notes
Inspiration: Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Crème Anglaise on foodnetwork.com
- Category: Cobblers, Crisps & Bread Pudding