Pumpkin Bread Pudding
I don’t know about you, but one of my favorite things to do on Saturday mornings (aside from indulging in a hot and hearty breakfast while watching Saturday morning cartoons), is to wander around the local farmers market. This particular morning, I stumbled upon cute little sugar pumpkins, just begging to come home with me. The fact that they were half off only sweetened the deal. I couldn’t resist! So today, I bring you pumpkin bread pudding. (Another sure delight for your Thanksgiving table).
httpv://www.youtube.com/watch?v=tWNELbgFTE4&hd=1
- 2 c Half/Half (or equal parts whole milk and whole cream)
- 4 room temperature Eggs
- ½ c Brown Sugar
- ¼ c Honey or Maple Syrup
- 2 tb Frangelico or Bourbon (can omit)
- 15 oz Fresh Pumpkin Puree
- ½ tb Pumpkin Spice
- 1 loaf day old Challah or Brioche
- Butter for your dish
- Cube your bread and toss into a well buttered baking dish.
- Whisk together all of your other ingredients and slowly pour over your bread.
- Allow your custard to soak in for 20 minutes.
- Set your dish into a larger baking dish and fill with hot water half way up its sides.
- Bake at 350 for 35-45 minutes.
Watch my Stuffed Sweet Potato Cupcakes Video to learn how to blitz your own pumpkin/butternut squash/sweet potato puree!
…and here’s how to make your own pumpkin spice:
<- 2 tb Cinnamon
- 2 ts Ginger
- 3 ts Nutmeg
- ½ ts Allspice
- ½ ts Cloves
- ⅛ ts Cardamom
- Mix everything together. I like to store mine in a mason jar.
- {It’s best to grind whole spices in a spice grinder, but you can get away with using jarred spices}
Love & Sweet Saturday Mornings,
Your Squishy Monster ^.~
‹ Pumpkin Bread Pudding When Life Gives you …Pecans ›
Angie. This looks so yummmmmmmmmmmy!!!!!!!!!!!!!Love your music on your videos! Thanks for sharing. Have a great week end!
Love.
Les.
what a fabulous fall dish!
Totally making this
Very Thanksgiving appropriate!
oh yeah!
Uh oh, is someone coming down with a cold? Your voice sounded a little different today. I love how you did your nails while the pudding was baking–suddenly they’re in color at the end! You should show your manicures here each week-this one looks like a color gradient-fun! This sounds great, Angie-another fall winner!
I want more than just a huge bite
that look delicious!
I wish we had a farmers market here. Enjoy your Sunday
You too, Tandy!
Thanks, Jenny!
^.~
I hope not!! :/
=)
I may make this again for brunch!
YAY!!
I wish Autumn stuck around a bit longer!!
Aw, thanks Les! I hope yours was great!!!
This surely will make any Thanksgiving feast more delightful…..Thanks Angie!!
REBECCA
http://www.redtagchiclosangeles.com
Hi Angie, delicious bread pudding, yum yum. Great to go with a cup of good coffee. The pumpkin spice look great.
Thanks for the video, you look gorgeous.
Yuummm. I love farmers markets. My farmers markets does awesome coffee and breakfast. I usually have a gozleme, not breakfast I know
omg, now im starving. YUMMMM!
xO!
http://www.thehautecookie.com
this looks divine! i just bought some pumpkin and have no idea what i’ll do with it. maybe this is it!
Lovely video and recipe. I don’t like desserts that are overly sweet so this would be perfect for me. I love your tips in roasting the pumpkins myself and mixing my own pumpkin spices.
Dang, my spidey sense must be off. Glad you’re healthy! Don’t mind me! lol
delicious!!! want a bite now! xxx
I adore bread pudding and made it a lot growing up. My version always had leftover corn and poppy seed muffins, you really cant go wrong when adding sugar, eggs and milk right?
I am always up for baking with pumpkin, I love this season!
I love farmer’s market and this recipe in particular.
Maybe one day, we can peruse through one together!
ooh, that sounds yummy, Marie!
Who knows, you may be in tune to things that others aren’t…I’ll take this opportunity to take extra better care of myself =)
whatya waiting for? =)
They always taste so much better to me.
Your name always puts a smile on my face!
lol, Unni.
I so wish I had a Farmer’s market near me. I could spend hours there, I just know it. I could spend lots of money too! The pumpkin bread pudding sounds delish! Perfect for this time of year.
oooh, that would make mine PERFECT…maybe I could suggest it….
YOU are sooo sweet, Amelia!!!
I hope you have a great Thanksgiving!
I find the later I go, the more sales I run into…lol.
I am a huge fan of bread pudding….and pumpkin…and bourbon. So its a winner for me
i’m pretty sure this is the best bread pudding ever – soooooo many wonderful flavors in here! love it!
I’m a farmer’s market fiend also! This is really the ideal Thanksgiving dessert. Love it!
Oooh, great idea on the DIY spice!
HI! First time here and I kinda love it. Do you do korean food too??
xoxo, jiye
dressupfiles.com
I do…I hope you’ll check out my recipe index/archives there you’ll find everything from different types of Kimchi to fusion and traditional staples.
Thanks! I hate having to dish out more for less.
Aw, that is such a great compliment!
Y’all are too much =)
I wanted to douse it with a bit more bourbon then maybe, it could be called drunk’n pumpkin’ puddin’ haha
You’re always so cute in your videos! This looks like a great Thanksgiving dessert
o.m.g.
pumpkin bread pudding???!!!
you are a genius. seriously!
xoxo
<3 Y from theferrytale
Miss you, girl!
You are too kind, thank you Lorraine!!
Hai Angela,
Your website is spectacular! And so is this recipe, I love pumpkin!! But I do have a quick question for you, what do you mean by…
“Set dish into a larger baking dish and fill with hot water half way up it’s sides.” Do you actually mean pour water into the batter? Wouldn’t that make it really runny?
Great question and thank you, Lauryn! This method is called a water bath and ensures a silkier evenly baked custard. It’s a great technique for cheesecakes as well. You set the actual dish with the bread pudding into a larger dish and slowly and carefully fill the larger dish {not the bread pudding dish} with water. The water never actually touches the bread pudding, just the outside of its dish. The water will heat along side of it and gently coddle it throughout the baking process. I hope this helps =)
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