I was looking for an alternative to a pumpkin pie one year. Even though I love pumpkin pie, my husband is not a big fan of it. He does, however, love bread pudding, so this recipe is a great compromise. This Pumpkin Bread Pudding is so easy to make. To take the pressure off, you can make the raisin bread a couple of days ahead, or use store bought bread and then assemble this dessert first thing Thanksgiving morning. Being organized and logical about timing on menu decisions can make the holiday season much less stressful. A relaxed hostess is a happy hostess. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties.
Happy Thanksgiving! Let me know how your Pumpkin Bread Pudding turns out, and be sure to post some pics in the comments section. xx
Pumpkin Bread Pudding
Makes 8 servings
You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted
Preheat oven to 350 degrees F
Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.
* this can be assembled ahead and popped in the oven, when you sit down for dinner.
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