Delicious and Easy Pumpkin Bread Pudding Recipe
As the crisp autumn air rolls in, there’s nothing quite like a warm and hearty dessert to cozy up with. And what better way to celebrate fall than with a pumpkin bread pudding? This recipe from King Arthur Flour is sure to satisfy your sweet tooth and make your taste buds dance.
The combination of moist pumpkin bread and a rich custard base creates a decadent dessert that will have you coming back for seconds. But don’t just take my word for it – the creamy texture and blend of warm spices will leave you feeling like you’re savoring a bite of pumpkin pie with every spoonful.
Plus, this recipe is versatile. You can use any type of bread you have on hand, whether it’s a baguette, sourdough or gluten-free slices. You can also play around with the blend of spices, making it as subtle or as bold as you’d like.
Bread pudding has been around for centuries, but this recipe takes it up a notch with its use of pumpkin and spices. It’s the perfect dessert to serve at family gatherings or holiday parties. So why not give it a try? Your taste buds – and your friends and family – will thank you.
Why You’ll Love This Recipe
Ladies and gentlemen, let me tell you about the pumpkin bread pudding from King Arthur Flour recipe that will make you feel like you’ve never tasted a dessert this delicious before.
First of all, who doesn’t love pumpkin? Not only does it invoke the feeling of fall but it also brings a subtle sweetness to your dish. Now, imagine that pumpkin incorporated in a bread pudding. It’s no wonder this is one of the most popular desserts out there! The warmth and comfort that comes with each bite are just indescribable.
This recipe is so versatile that it can fit any taste preference. You can add rum, dark chocolate, or even caramel sauce to elevate the flavors further. Whether you like it sweet or savory, this pumpkin bread pudding deserves a spot on your menu.
Furthermore, if you are looking for a gluten-free option or healthier alternatives, don’t worry! This recipe can be adapted easily and still produce perfect results every time. There’s nothing better than enjoying a delicious dessert without compromising on taste!
Lastly, bread pudding is the ultimate nostalgic dessert – harkening back to fond memories of grandma whipping up hot cross buns in the kitchen or some warm Louisiana molasses and bourbon treat at Christmas time. With a touch of pumpkin spice added to this classic dish, you’ll be sure to bring back those happy memories and make some new ones too!
In summary, your taste buds won’t be able to resist diving into this soft and silky textured pudding with every bite brimming with nutmeg, cinnamon and ginger flavors – it is simply divine! So go ahead, give this recipe a try, I guarantee you’ll fall head over heels in love with Pumpkin Bread Pudding from King Arthur Flour Recipe just like I did!
Ingredient List
Here’s a list of ingredients you will need to create this delicious pumpkin bread pudding. Don’t fret if you don’t have them all, I will cover substitutions in the next section.
For the Pudding:
- 4 cups bread cubes (1-inch cubes)
- 6 large eggs
- 3 cups milk
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 15 ounces pumpkin puree
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
For the Topping:
- 3 tablespoons butter, melted
- 1 tablespoon rum (optional)
- 1/2 cup heavy cream
The following ingredients are optional and can be used as toppings or substitutes:
– Gluten-free bread (instead of whole wheat bread)
– Hot cross buns (instead of regular bread)
– Dark chocolate bread or pumpkin sourdough bread (for variations)
– Caramel sauce or bourbon molasses (for more flavor)
The Recipe How-To
Preparing the Bread
The first step to making Pumpkin Bread Pudding is to prepare the bread. Cut 8-10 cups of stale bread into 1-inch cubes and arrange in a baking dish. I recommend using day-old sourdough or cinnamon-raisin bread that adds a little extra flavor to the pudding. You can also use French bread, brioche, or any other bread of your choice.
Preparing the Custard
Whisk together 6 large eggs, 1 (15-ounce) can of pumpkin puree, 3 cups of milk, 1 cup of heavy cream, 3/4 cup of granulated sugar, 1/3 cup of brown sugar, 2 tablespoons of rum, and 1 tablespoon of vanilla extract in a large mixing bowl. Add in 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt. Mix well.
Assembling the Pudding
Pour the custard mixture over the bread cubes and gently press down on the bread cubes so they soak up some of the liquid. Allow the custard to sit for about half an hour so that it can fully absorb into the bread.
Baking the Pudding
Preheat your oven to 350°F (175°C) and bake for about an hour until golden-brown on top and set in the middle. Be careful not to overcook it or it will become dry and rubbery.
Cooling and Serving
Remove from oven and let cool for at least 20 minutes before serving. Serve warm with caramel sauce, whipped cream or ice cream if desired. Refrigerate any leftovers and reheat individual portions in the microwave.
Enjoy your deliciously moist and spicy Pumpkin Bread Pudding!
Substitutions and Variations
You know what they say, variety is the spice of life. Luckily, pumpkin bread pudding is a versatile recipe that can easily accommodate a range of substitutions and variations. Here are some ideas to make this recipe yours:
– Bread: Any type of bread can be used in this recipe. Whether you prefer sourdough, whole wheat, or gluten-free bread, feel free to use what you have on hand. You can even use hot cross buns or pumpkin spice bread to add a unique flavor.
– Milk: If you don’t have milk on hand, feel free to use cream, half-and-half or light cream instead.
– Sugar: You can adjust the amount of sugar used in this recipe according to your taste preferences. However, keep in mind that reducing the amount of sugar may result in the pudding being less sweet and may affect the texture.
– Eggs: If you want to reduce the amount of eggs in the recipe, or if you ran out, you can substitute each egg with 1/4 cup of unsweetened applesauce.
– Spice blend: The pumpkin spice blend used in this recipe consists of cinnamon, ginger, nutmeg and cloves. However, feel free to swap these spices out for your preferred blend or increase/decrease the quantity based on your taste preference.
– Liquor: If rum isn’t your thing, feel free to try other spirits such as bourbon or whiskey for added depth of flavor.
– Toppings: While this pudding is delicious as is, try serving it with whipped cream, ice cream, caramel sauce or powdered sugar for an extra decadent treat.
No matter what substitutions or variations you choose to make in this recipe, be sure to jot them down so you remember for next time – because trust me when I say there will be a next time!
Serving and Pairing
When it comes to serving pumpkin bread pudding, there are a few options that will surely satisfy your cravings. This rich and creamy dessert is perfect for serving warm, topped with a dollop of freshly whipped cream. If you’re feeling fancy, make some caramel sauce to drizzle over the top for added sweetness.
It’s also the perfect comfort food to serve during holiday gatherings or cozy nights in. Serve your pumpkin bread pudding with a steaming cup of hot apple cider or hot chocolate spiked with rum for an indulgent treat.
If you’re looking for an alternative pairing, try serving the bread pudding with a scoop of vanilla ice cream or a side of fresh fruit like sliced apples or pears. The sweet and spicy flavors of the pumpkin will pair perfectly with the cool creaminess of the ice cream or the tartness of the fruit.
For an extra special touch, you can also dust the top of your pumpkin bread pudding with a sprinkle of nutmeg, cinnamon, or cocoa powder for added flavor and presentation. Whether enjoyed as a simple evening treat or served as a show-stopping dessert at your next dinner party, this pumpkin bread pudding is sure to be a crowd-pleaser.
Make-Ahead, Storing and Reheating
I understand that sometimes you may not have enough time to whip up a fresh batch of Pumpkin Bread Pudding every day. That’s why I’m here to give you some tips on how to make-ahead and store this delightful dessert perfectly!
You can make the bread pudding ahead of time and refrigerate it for up to 2 days. When you want to serve it, take it out of the fridge about 30 minutes before baking. Preheat your oven and bake it for about 40-45 minutes or until heated through.
If you have leftover pumpkin bread pudding, don’t throw it away! You can store it in an airtight container in the refrigerator for up to three days. You can reheat individual portions of the pudding in a microwave for 30 seconds or so, or in the oven at 350°F for about 10 minutes until warmed through.
One thing to keep in mind while reheating the Pumpkin Bread Pudding is that if you microwave it, the texture may be softer as compared to reheated in the oven. So, choose your reheating method accordingly.
If you freeze the Pumpkin Bread Pudding correctly, it can last for up to two months. Simply wrap individual portions tightly with plastic wrap and freeze them in an airtight container until needed. When you want to eat them, thaw them overnight in the fridge and then reheat as per your choice.
Pro Tip: To give your reheated pumpkin bread pudding a freshly baked feel with a crispy top layer, place it under broiler directly from refrigerator(or thawed). Do Not add cream or milk before placing under broiler or high temperature heat source as doing so will split the cream giving pudding gummy bottom.
Make sure that you don’t add toppings like Caramel Sauce or Whipped Cream before storing, or else they will get soggy over time. You can choose to top them right before serving.
With these little tips and tricks, you can keep enjoying the goodness of Pumpkin Bread Pudding even when life gets busy!
Tips for Perfect Results
If you want to achieve perfect results when making this Pumpkin Bread Pudding recipe, there are several tips and tricks that you should follow. With these tips, your bread pudding will come out heavenly and delicious.
First and foremost, it is important to ensure that your bread cubes are not too big or too small. Bread cubes that are too big will take longer to cook and will result in a gummy bottom. On the other hand, bread cubes that are too small will turn into mush and make the pudding watery. Ideally, the bread cubes should be cut into 1-inch cubes.
Another tip for perfect results is to use the right type of bread. While you can use any type of bread for this recipe, French bread, brioche, or challah work best since they have a higher egg and fat content, which makes them hold up better in the custard mixture.
When it comes to incorporating the wet ingredients into the bread, it’s important not to overmix them. Overmixing could result in a tough and chewy texture instead of a tender one. Mixing until just combined is enough.
The use of pumpkin puree is what makes this recipe so unique and flavorful. But be careful because adding too much pumpkin puree can make the pudding dense and heavy. Stick to using 15-ounce cans of pumpkin puree as specified in the ingredient list.
While vanilla extract adds another level of flavor and depth to this pumpkin bread pudding recipe, using too much might overpower the other flavors in the dish. Stick to using just one teaspoon of vanilla extract as listed in the instructions.
Lastly, don’t skip the step of covering the baking dish with foil when baking. This ensures that the top of the pudding doesn’t become dry or burned while baking.
Follow these tips, and you’ll be rewarded with a perfectly decadent Pumpkin Bread Pudding that will become your go-to dessert during fall seasons!
FAQ
Now that you have all the information needed to create a scrumptious pumpkin bread pudding, you may still have a few lingering questions. In this section, we provide answers to some of the most common inquiries and concerns our readers have about this recipe. Whether you are wondering about ingredient modifications or how to store it properly, we address it all in this FAQ section. So, let’s dig in and put your worries to rest.
Why is my bread pudding so watery?
Have you ever encountered the problem of having a watery bread pudding? It could be due to insufficient bread to absorb the mixture of eggs and milk. In order to prevent this issue, I recommend ensuring that all ingredients are measured properly before beginning the recipe. By doing so, you can avoid having a watery bread pudding in the end.
How does Martha Stewart make bread pudding?
To prepare this scrumptious recipe, you will need two tablespoons of softened unsalted butter for greasing the baking dish. Next, you’ll need to cut 12 ounces of brioche or challah into 1-inch cubes. In a separate bowl, mix together 2 cups of milk and 3 cups of heavy cream. Then, add in 4 large eggs and 1 large egg yolk, along with 1 cup of sugar, 1/2 teaspoon of salt, and 1 tablespoon of pure vanilla extract.
Why is my pumpkin bread gummy?
If you find that the bottom of your quick breads is wet or gummy, it could be a sign that there isn’t enough flour to absorb the moisture during baking. Another possible reason could be that the bread was not baked for a long enough time, resulting in a line of uncooked batter at the bottom of the loaf. It is important to ensure that your quick breads are properly baked to avoid this issue.
How do you make Jamie Oliver bread pudding?
For this delicious dessert recipe, we will need 600 ml of semi-skimmed milk, 200 ml of double cream and 400 ml of single cream. We will also require a fresh vanilla pod, 4 medium free-range eggs, 170 g of caster sugar, 6 hot cross buns that have been sliced in half and spread with a knob of butter, and one more knob of butter that will be spread on top of the hot cross buns. Let’s get started on making this mouth-watering dessert!
Bottom Line
In conclusion, this pumpkin bread pudding is well-rounded comfort food that will leave you and your guests with nothing but praise. It’s warm, cozy and gives all the autumn feels. The combination of spices like ground nutmeg, ginger, cloves, and cinnamon along with the rich pumpkin puree creates a symphony of flavors for the taste buds like no other dessert.
This recipe is easy to customize by substituting ingredients or adding variations based on your preference. So whether you’re looking for a gluten-free option or want to switch up an ingredient in exchange for another, it’s completely up to you.
Furthermore, this recipe can be made ahead of time, stored and reheated with ease so you can always have a delicious dessert at hand during busy times. And finally, my tips for perfect results offer plenty of guidance and ideas to help even novice bakers ace this recipe.
Therefore, if you’re in the mood to indulge in a delectable dessert that’s got all the bells and whistles of fall-scented goodness, I highly recommend giving this recipe a shot. Trust me; your taste buds will thank you!
Pumpkin Bread Pudding - King Arthur Flour Recipe
Ingredients
- 6 large eggs
- 1 (15 ounce) can pumpkin
- 2 cups light cream
- 1 cup milk
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1/4 cup rum (optional)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 teaspoons vanilla
- 18 ounces bread, cut in 3/4-inch cubes
Instructions
- In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
- Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you’re going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
- When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven till set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.
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