Have you ever gotten a recipe idea stuck in your head to where you couldn’t let it escape until your creative destiny was fulfilled? No? Well, me either. Oh, who am I fooling? I was brainstorming recipe ideas for the second loaf of Nature’s Pride I received from Foodbuzz. The thought of creamy pumpkin bread pudding wouldn’t leave my head until I finally decided to cracked open a can of pumpkin puree.
I discovered the rich nuttiness and texture of this bread after using it for my delicious Fried Green Tomato BLT. For my next recipe, I wanted a dish that not only captured the essence of fall but also brought out the heartiness of the whole grains found in each slice. Pumpkin is a classic flavor for fall and the toasting add a brilliant texture that works well together.
Toasted Pumpkin Bread Pudding
Adapted from Smitten Kitchen
5 cups cubed sliced bread, about 6-8 slices
½ stick butter
1 cup heavy cream
½ cup milk
¾ cup canned pumpkin, not pumpkin pie mix
½ cup sugar
2 eggs plus 1 yolk
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. all spice
1 Tbl. spiced rum, optional
Preheat the oven to 350 degrees. Evenly spread the bread cubes on a sheet pan and toast for approximately 5 minutes. Toss half-way through if necessary. Place the butter in 9”X13” pan and melt in the oven. While the butter in melting, whisk together the remaining ingredients to create the custard in a medium mixing bowl. Remove the toasted bread and pan with the melted butter from the oven. Pour the toasted bread in the butter pan. Toss until the butter coats the bread. Spread the cubes evenly in the pan. Carefully pour the custard mixture over the bread cubes. Bake the pudding at 350 degrees for 25-30 minutes, or until the custard is set. Allow to rest for 2-3 minutes before serving.
Authors Note: The spiced rum is totally optional for this recipe. I liked how the rum brought out the pumpkin flavor and enhanced the spiciness.
Don’t miss my Fried Green Tomato BLT. It’s the other recipe I made using this bread. Yum!