by request: pumpkin bread pudding

On Thursday I asked you to help me, help you with your Thanksgiving menu. There were plenty of wonderful comments and questions, but only one actual recipe request.**

Marissa and Sharon asked for a bread pudding recipe. More specifically – for pumpkin bread pudding. Today I give you the recipe.

At the same time that I was working on this, I was testing a recipe I found on Pinterest for a “Peekaboo Pumpkin Pound Cake.” I’ll be making the cake on Wednesday, in the classes I’m teaching at Les Gourmettes. I will give you the cake recipe later in the week.

I mention it because I used the scraps from the pumpkin bread that was used for the cake recipe, in this bread pudding recipe.

If you don’t want to make your own pumpkin bread, go ahead and buy a loaf of pumpkin bread. I’ve seen it in all the grocery store bakeries and at Trader Joe’s.

The pudding would be too dense and heavy if only pumpkin bread was used. So we’re using three large croissants for two-thirds of the total bread needed.

Both the pumpkin bread and the croissants need to be torn into bite-size pieces and left out to dry for at least 24 hours before making the pudding, so plan accordingly.

Crème anglaise is a custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks, and hot milk, often flavored with vanilla. It is also the base for vanilla ice cream. The pudding is especially delicious served with crème anglaise. Instead of going to the trouble and effort of making it from scratch, we’re just going to let some vanilla ice cream melt and call it Quick Crème Anglaise.  It can’t get much easier than that!

Note: When I make this again for our Thanksgiving dessert, I will be adding 1 cup of toasted chopped pecans to the bread in the baking dish before pouring the custard on top. I think the pudding needs that little crush and texture that pecans will add.

Pumpkin Bread Pudding

Unsalted butter, room temperature, for the baking dish
1/4 cup brown sugar
15-ounce can pumpkin puree
4 large eggs
1 cup sugar
3 tablespoons pure maple syrup
2 tablespoons bourbon
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon freshly ground nutmeg
Pinch of salt
2 cups half-and-half
3 large croissants, torn into bite-size pieces (about 8  cups), dried
4 cups bite-size pieces pumpkin bread, dried
1 cup toasted chopped pecans, optional

Quick Crème Anglaise
Store-bought vanilla ice cream
1/2 teaspoon vanilla extract

Powdered sugar, for dusting

Preheat oven to 350 degrees. Butter a 9 by 13-inch baking glass baking dish and then sprinkle with the brown sugar, set aside.

In a large bowl, whisk together the pumpkin, eggs,  sugar, vanilla, spices, and salt.

Once the mixture is completely combined, whisk in the half-and-half.

Scatter the dried croissant and pumpkin bread pieces in the prepared baking dish. Sprinkle with pecans, if desired.

Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 10 minutes to allow the bread to soak up the custard.

 

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes about halfway up the sides of the glass dish. Bake until the sides are slightly puffed about 40 minutes. If the bread browns too quickly, cover loosely with aluminum foil.

While the pudding is baking, prepare your Quick Crème Anglaise: Place 4 or 5 scoops of vanilla ice cream in a bowl. Let melt, and stir in vanilla extract. Cover and refrigerate until ready to serve.

 

Remove from the oven and water bath and cool on a baking rack for at least 20 minutes before serving.

Pour some of the Crème Anglaise into a shallow bowl, top with a large spoonful of the warm bread pudding, and dust with powdered sugar.

Serves 10 to 12

** Another Thanksgiving recipe request came in after I scheduled this post. Karen requested Pecan recipes. Well, as I said, you can put pecans in this pudding. Does that count, Karen?  Just kidding. I’ll post a fabulous pecan dessert recipe for you in a couple of days.