Pumpkin Bread Pudding
Author: Epicurus.com Kitchens
Recipe type: Dessert
- 4 eggs
- 3 Cups whole milk
- 1 pound mashed pumpkin (canned is fine)
- 1 Cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 Cups pecan pieces
- 1 1/2 Quarts torn bread pieces
- 1 Cup dark raisins
- 1/2 Cup unsalted butter
- 1 egg
- 1 Cup sugar
- 2 Tablespoons whole milk
- 1/2 Cup Bourbon
- Beat eggs in a large bowl. Add milk and beat again.
- Stir in pumpkin, sugar, cinnamon, nutmeg, salt and vanilla.
- Add bread pieces and press with your hands to submerge bread in the milk mixture. (If you have the time, cover and refrigerate the mixture several hours or overnight; break up the bread the next day and bake as directed; if not, proceed as follows.) Set the mixture aside for 15 minutes.
- Use your fingers to break up the chunks of bread.
- Add pecans and press down into the bread.
- Set aside 15 minutes and repeat. Add raisins.
- Heat oven to 350 degrees.
- Generously butter a 2 quart baking dish. Fill the dish with bread pudding mixture and bake for 1 hour, or until pudding is set.
- Serve warm, hot or cold with hot Bourbon sauce.
- Use unsalted real butter for the best Bourbon Sauce; butter doesn't make a great sauce.
- Melt butter in a bowl set over hot but not boiling water.
- Combine egg, sugar and milk in a small bowl and beat until light colored. Add to butter and beat with a whisk over hot water until sugar dissolves - at least 5 minutes.
- Add Bourbon and stir.
- Remove from stove and serve.
Use a sweet or egg bread for this. We have tried it with challah, brioche and surprisingly, with pumpkin nut bread, which is more like a cake. The latter makes a very dense, but intensely flavorful pudding. Cornbread worked well too.