Pumpkin bread pudding is one of the best desserts for the Christmas. It may be take you for a while to prepare and cook it but—hey!—the best things are usually the ones who takes time.
- 1 loaf pumpkin bread (alternatively, half of a pumpkin ricotta cake), cut into ½-inch cubes
- 1 cup of canned pumpkin
- 1 ½ cup of whole or 2% milk
- 3 eggs + 2 egg yolks
- ½ cup of whole cream
- 1/3 cup of granulated sugar
- 2 tbsp. of maple syrup
- 1 tsp. of vanilla extract
- ½ tsp. of kosher salt
- ½ tsp. of ground cardamom
- ¼ tsp. of nutmeg
- Butter and sugar (for coating pan)
- Preheat your oven into 325°F while spreading the pumpkin bread cubes into a single layer on a baking sheet.
- Bake the bread cubes until lightly toasted, flipping it twice during the duration of 20 minutes. After that, set the cubes aside till needed.
- Coat the bottom of 9×13 pan with butter and granulated sugar and set aside.
- Into a large bowl, incorporate the pumpkin, milk, sugar, cream, maple syrup, vanilla, slat, cardamom, nutmeg, whole eggs and the extra yolks.
- Add the toasted pumpkin bread and stir well to coat them well on all sides.
- Using a rubber spatula, transfer the mixture into the prepared baking pan.
- Let it rest for about 15 minutes, stirring it twice so that the bread has enough time to absorb some of the liquid.
- Again, preheat your oven into 350°F and bake the pudding for 35-40 minutes. To check if the pudding is ready, use a fork to test it in the middle portion. You would know that it is already done once you don’t see any remaining liquid.
- Let it cool down completely or store it in the fridge for the next day. Actually, the pumpkin bread pudding brings out its best taste after a day.
- Serve with vanilla ice cream, whipped cream or as it is. Enjoy!
Time and Serving
- Preparation : 30 minutes
- Cooking : 1 hour
- Serving : makes 8-10