Introduction
Indulge in the warm, comforting flavors of autumn with this delightful recipe featuring leftover bread, pumpkin, and a hint of maple. This delectable dish is perfect for a cozy breakfast, dessert, or a festive holiday brunch. With its rich texture and sweet aroma, it’s sure to become a seasonal favorite in your home. Let’s delve into the ingredients and preparation that will transform simple day-old bread into a scrumptious pumpkin bread pudding.
Detailed Ingredients with measures
5 cups day-old bread
1 cup half and half
6 tablespoons melted butter
1 cup canned pumpkin puree
2 teaspoons maple extract
1/2 cup brown sugar
2 large eggs
1 tablespoon pumpkin pie spice
Maple syrup for drizzling
Prep Time
Preparation for this delightful dish will take approximately 15 minutes, giving you just enough time to gather your ingredients and set everything up for baking.
Cook Time, Total Time, Yield
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: Serves 6-8
This recipe will not only satisfy your taste buds but will also allow you to utilize leftover bread in a creative and delicious way. Perfect for sharing with family and friends, this pumpkin bread pudding is best served warm, drizzled generously with maple syrup for an extra touch of sweetness. Enjoy the luscious flavors and the cozy atmosphere this dish brings!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. This will ensure that it reaches the correct temperature for baking your bread pudding.
Prepare the Baking Dish
Grease a large baking dish with butter or non-stick spray to prevent the bread mixture from sticking. Set it aside for later use.
Tear the Bread
Take the day-old bread and tear it into small, bite-sized pieces. The smaller pieces will allow the bread to soak up the custard mixture more effectively.
Combine Bread and Butter
In a large mixing bowl, add the torn bread pieces. Pour the melted butter over the bread and toss well to ensure all pieces are coated evenly.
Mix Wet Ingredients
In a separate bowl, whisk together the half and half, canned pumpkin puree, maple extract, brown sugar, eggs, and pumpkin pie spice. Mix until the ingredients are fully combined and smooth.
Combine Both Mixtures
Pour the pumpkin mixture over the buttered bread pieces. Toss gently to combine, making sure all bread pieces are well coated with the custard mixture.
Transfer to Baking Dish
Spoon the bread and pumpkin mixture into the prepared baking dish, spreading it out evenly.
Bake the Bread Pudding
Place the baking dish in the preheated oven. Bake for 25-30 minutes or until the edges are golden brown and just starting to crisp.
Cool and Serve
Once baked, remove the bread pudding from the oven and allow it to cool slightly. Serve warm, drizzled with maple syrup for added sweetness.
Notes
Day-Old Bread
Using day-old bread is ideal because it’s sturdy enough to hold up during soaking without becoming too mushy.
Butter Substitutes
You may use margarine or a non-dairy butter substitute if you prefer a different fat source.
Custard Consistency
If you want a richer custard, you can replace a portion of the half and half with heavy cream.
Personalization Options
Feel free to add nuts or chocolate chips to the mixture for additional texture and flavor.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Cook techniques
Tearing Bread
Tear the day-old bread into small bite-sized pieces for even distribution in the dish. This helps with better absorption of the pumpkin mixture.
Coating with Butter
Toss the torn bread pieces in melted butter to ensure that each piece is well coated. This adds richness and flavor to the dish.
Mixing Ingredients
In a separate bowl, whisk together the liquid ingredients and spices until well combined. This ensures a uniform flavor throughout the bread pudding.
Combining Mixtures
Pour the pumpkin mixture over the butter-coated bread and toss gently until every piece is fully coated. This step is crucial for achieving a moist and flavorful bread pudding.
Baking
Bake the mixture at 350 degrees for 25-30 minutes until the edges are browned and slightly crisp. This creates a nice texture and enhances the flavors.
Serving
Allow the bread pudding to cool slightly after baking, then serve warm with a drizzle of maple syrup for added sweetness and flavor.
FAQ
Can I use fresh bread instead of day-old bread?
Yes, you can use fresh bread, but day-old bread absorbs the mixture better, resulting in a more flavorful and cohesive dish.
What can I substitute for half and half?
You can use a mixture of equal parts milk and heavy cream as a substitute for half and half.
Is there an alternative to maple extract?
Yes, you can substitute with vanilla extract, although it will alter the flavor slightly.
Can I make this dish ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it. Just bake it when you’re ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Enjoy this delightful pumpkin bread pudding as a comforting dessert or a unique breakfast treat. Its rich flavors, combined with the warmth of spices and a drizzle of maple syrup, make it a perfect choice for fall or any cozy gathering.
More recipes suggestions and combination
Pumpkin Chocolate Chip Bread Pudding
Add chocolate chips to the mixture for a delightful twist, balancing the rich pumpkin flavor with sweet chocolate.
Apple Cinnamon Bread Pudding
Substitute pumpkin puree with diced apples and cinnamon for a classic fall dessert that brings a new flavor profile to the dish.
Maple Pecan Bread Pudding
Incorporate chopped pecans into the bread mixture for added crunch and a nutty flavor, enhancing the maple syrup drizzle.
Nutmeg and Ginger Variation
Experiment with nutmeg and grated fresh ginger in place of pumpkin pie spice for a different aromatic experience.
Caramel Drizzle Addition
Top the warm bread pudding with a homemade or store-bought caramel sauce for an extra layer of indulgence.
