The time has come to make your guest list for Thanksgiving, my favorite holiday of the year, and to start planning a menu. It’s a day for both relaxation and indulgence, so dishes that can be made ahead make the day go a lot smoother.
120 Min
Sweet Pumpkin Bread Pudding
This is a more traditional pumpkin bread pudding; while it does not have a lot of sugar, the addition of roasted fresh pumpkin adds another layer of sweetness and texture. It can be made a day or two before, chilled and cut into serving size portions the day of. A word of caution: do not overbake the first time. Remember, it continues to cook even after it is out of the oven.
The time has come to make your guest list for Thanksgiving, my favorite holiday of the year, and to start planning a menu. It’s a day for both relaxation and indulgence, so dishes that can be made ahead make the day go a lot smoother.
This is a more traditional pumpkin bread pudding; while it does not have a lot of sugar, the addition of roasted fresh pumpkin adds another layer of sweetness and texture. It can be made a day or two before, chilled and cut into serving size portions the day of. A word of caution: do not overbake the first time. Remember, it continues to cook even after it is out of the oven.
Cook Time
2 Hours + Rest Time
Serves
6
Directions
Step 1
Preheat the oven to 350°F. To roast the pumpkin, cut it in half. On the inside part, sprinkle a bit of cinnamon and cardamom. Roast the pumpkin at 350 for 45 minutes to an hour. Save the other half of the pumpkin for another use. Let the pumpkin cool, then scoop or cut out 1-inch chunks.
Step 2
Grease a 6X8 baking pan or a large pie dish with a tablespoon of melted butter.
Step 3
Whisk together the eggs, milk, remaining melted butter, salt, black pepper, cinnamon and cardamom.
Step 4
Slice the bread into thin slices and lay one layer on the bottom. Pour a little of the milk mixture over the top, enough to soak the bread. Add a few chunks of roasted pumpkin on top. Repeat with more bread, pumpkin and milk mixture until all the bread and milk mixture is used up. Let this rest for 15 to 20 minutes.
Step 5
Reduce the oven to 325°F. Just before putting it in the oven, press gently on the top layer so the liquid rises to the top. Bake for 45 minutes, then test for doneness by poking a knife or a toothpick into the pudding. If it has liquid, bake it for another 5 minutes more. When it is done, the toothpick or knife will still be slightly wet, and the pudding will appear wobbly. Let the pudding rest for 30 minutes before serving.
Notes & Variations
- Cut the bread pudding into squares if desired and refrigerate overnight. Before serving it, bring it out of the fridge two hours before serving it and finish it in a 325°F oven for 30 minutes.
- Add another layer of texture by adding toasted nuts like pecans, walnuts or almonds to each layer.
- To make a creamier version, replace half the milk with heavy cream.
Ingredients
Step 1
Preheat the oven to 350°F. To roast the pumpkin, cut it in half. On the inside part, sprinkle a bit of cinnamon and cardamom. Roast the pumpkin at 350 for 45 minutes to an hour. Save the other half of the pumpkin for another use. Let the pumpkin cool, then scoop or cut out 1-inch chunks.
Step 2
Grease a 6X8 baking pan or a large pie dish with a tablespoon of melted butter.
Step 3
Whisk together the eggs, milk, remaining melted butter, salt, black pepper, cinnamon and cardamom.
Step 4
Slice the bread into thin slices and lay one layer on the bottom. Pour a little of the milk mixture over the top, enough to soak the bread. Add a few chunks of roasted pumpkin on top. Repeat with more bread, pumpkin and milk mixture until all the bread and milk mixture is used up. Let this rest for 15 to 20 minutes.
Step 5
Reduce the oven to 325°F. Just before putting it in the oven, press gently on the top layer so the liquid rises to the top. Bake for 45 minutes, then test for doneness by poking a knife or a toothpick into the pudding. If it has liquid, bake it for another 5 minutes more. When it is done, the toothpick or knife will still be slightly wet, and the pudding will appear wobbly. Let the pudding rest for 30 minutes before serving.
Notes & Variations
- Cut the bread pudding into squares if desired and refrigerate overnight. Before serving it, bring it out of the fridge two hours before serving it and finish it in a 325°F oven for 30 minutes.
- Add another layer of texture by adding toasted nuts like pecans, walnuts or almonds to each layer.
- To make a creamier version, replace half the milk with heavy cream.
Tags:
120 Min
Tags:
120 Min
It's all bread from here!
For those days you want to indulge a little...or a lot.
