Lone Leaf

Lone Leaf

Tuesday, November 15, 2011

Pumpkin Bread Pudding


I know there are some poor, misguided souls who don't like pumpkin. My sister is one of them.

Fair warning: This post is not for you.

It's hard to be a pumpkin hater at this time of year because everyone (me included) thinks that pumpkin is the ingredient of choice. I usually try to consider this affliction when making fall desserts for gatherings. But this time, pumpkin won.

I made this Pumpkin Bread Pudding for a recent Nu Lambda meeting. All that warm, bread pudding deliciousness just seems like a dessert for fall, doesn't it? And when you add pumpkin to it? It just increases the autumn dessert quotient exponentially.

Enjoy! (Unless you're a pumpkin hater. Then you should fix something else.)

Pumpkin Bread Pudding
4 1/2 cups croissants, cut into large cubes
6 eggs
4 egg yolks
1 1/4 cups brown sugar, divided
2 tsp. cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground ginger
1/8 tsp. salt
2 tsp. vanilla
2 cups milk
1 pint whipping cream
15-oz. can pumpkin
1/2 cup pecan halves
Optional: Butter Sauce and Ice Cream

Arrange croissant cubes evenly in a 13- by 9-inch pan sprayed with nonstick vegetable spray. Place eggs and yolks in a mixer bowl; beat on low speed until well blended. Add 3/4 cup brown sugar, spices, salt and vanilla; mix until combined. Add milk, cream and pumpkin; mix well. Pour over croissant cubes; stir briefly so that cubes are moistened. Sprinkle remaining brown sugar and pecans on top of cubes. Bake at 350 degrees until custard is set and knife inserted in center comes out clean, about 45 minutes. Serve warm.

Top with homemade butter sauce and ice cream, if desired. (I used a Caramel Crunch frozen yogurt.)

Butter Sauce
1/2 cup butter (no substitutes)
1 cup sugar (Can be part or all brown sugar, though I used regular sugar this time)
1/2 cup whipping cream
1 tsp. vanilla

Bring butter, sugar and whipping cream to a boil. Let it boil for 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Serve warm over bread pudding, apple cake, ice cream, etc. Store leftover sauce in refrigerator, and rewarm to serve.

Fresh from the Farm Recipe Swap with Farmchick


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4 comments:

  1. Oh my goodness, this looks amazing! I love pumpkin - I need to figure out a gluten-free version of this, and I'll be a happy girl!

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  2. If you have a gluten-free sweeter bread that you use, you could probably just substitute that. Good luck and thanks for visiting!

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  3. Bread Pudding was a favorite growing up. I have tried to make it since moving away from home, but it's not the same as Mom's. Plus, the Rancher is NOT a bread pudding eater. Kind of funny I like bread pudding and am not a fan of french toast and he is the opposite.

    Your recipe with pumpkin looks delicious!

    Robyn
    http://theranchwifechronicles.com/

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  4. We all have our peculiarities about food, don't we? There's not much my husband won't eat (thankfully), but he definitely has preferences (like beef, not chicken, though I do sneak it in on occasion)!

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