Introduction
If you’re looking for a delightful and comforting dessert that celebrates the flavors of fall, this Pumpkin Bread Pudding is the perfect choice. Utilizing day-old bread, this recipe provides a fantastic way to reduce food waste while creating a warm, sumptuous dish. Enhanced with the flavors of pumpkin and maple, it’s an inviting treat that can be enjoyed warm or at room temperature. Let’s delve into the ingredients and steps to whip up this seasonal delight.
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
15 minutes
Cook Time, Total Time, Yield
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: Serves 8-10
To begin, preheat your oven to 350°F (175°C) and grease a large baking dish. Tear the day-old bread into small, bite-sized pieces and place them in a large bowl. Toss these pieces with the melted butter until they are well coated.
In a separate bowl, whisk together the half and half, pumpkin puree, maple extract, brown sugar, eggs, and pumpkin pie spice until the mixture is smooth. Pour this delightful pumpkin mixture over the bread pieces, ensuring each piece is thoroughly coated.
Carefully transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 25-30 minutes, or until the edges are beautifully browned and just starting to crisp. Once done, remove the dish from the oven and allow it to cool slightly.
Serve the Pumpkin Bread Pudding warm, drizzled generously with maple syrup for an extra touch of sweetness. Enjoy!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
Step 2: Prepare the Baking Dish
Grease a large baking dish with your choice of cooking spray or butter to prevent sticking. Set it aside for later use.
Step 3: Tear the Bread
Take the day-old bread and tear it into small, bite-sized pieces. This helps the bread absorb the pumpkin mixture more effectively.
Step 4: Coat the Bread with Butter
In a large mixing bowl, take the torn bread pieces and add the melted butter. Toss the bread until it is well coated with the butter.
Step 5: Mix the Pumpkin Mixture
In a separate bowl, whisk together the half and half, canned pumpkin puree, maple extract, brown sugar, eggs, and pumpkin pie spice. Continue whisking until the mixture is smooth and well combined.
Step 6: Combine Bread and Pumpkin Mixture
Pour the pumpkin mixture over the butter-coated bread pieces. Gently toss the ingredients together until all the bread is thoroughly coated with the pumpkin mixture.
Step 7: Transfer to Baking Dish
Carefully transfer the combined mixture into the prepared baking dish. Spread it evenly using a spatula for uniform baking.
Step 8: Bake
Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the edges of the dish are browned and just starting to crisp.
Step 9: Cool Slightly
Once baked, remove the dish from the oven and let it cool slightly at room temperature. This will make it easier to serve.
Step 10: Serve
Serve the pumpkin bread pudding warm, drizzling maple syrup on top for added sweetness and flavor.
Notes
Note 1: Day-Old Bread
Using day-old bread is essential as it absorbs the pumpkin mixture better without becoming overly soggy.
Note 2: Alternative Binds
If you prefer, you can use a combination of milk and heavy cream in place of half and half for a richer flavor.
Note 3: Sweetness Adjustment
Feel free to adjust the amount of brown sugar according to your personal preference for sweetness.
Note 4: Serving Suggestions
This dish can be served as a dessert or a breakfast treat. Consider adding whipped cream or vanilla ice cream on the side for an extra indulgence.
Cook Techniques
Preheating the Oven
Preheat your oven to 350°F (175°C) to ensure even cooking and proper rising of the dish.
Greasing the Baking Dish
Grease the baking dish to prevent the bread pudding from sticking, making it easier to serve after baking.
Tearing Bread
Tear the day-old bread into bite-sized pieces instead of cutting it. This allows the bread to absorb the mixture better and ensures a uniform texture throughout the dish.
Coating Bread with Butter
Toss the bread pieces with melted butter until well coated. This adds flavor and richness to the dish, helping to create a golden crust.
Mixing Wet Ingredients
In a separate bowl, whisk together the half and half, pumpkin puree, maple extract, brown sugar, eggs, and pumpkin pie spice until the mixture is smooth. This ensures a homogeneous blend of flavors.
Coating Bread with Pumpkin Mixture
Pour the pumpkin mixture over the butter-coated bread and toss until all pieces are thoroughly coated. This step is crucial for full flavor absorption.
Baking
Spread the mixture evenly in the baking dish and bake for 25-30 minutes, or until the edges are browned. This allows the bread pudding to set while developing a crisp outer layer.
Cooling
Allow the dish to cool slightly after baking before serving. This helps to set the pudding and makes it easier to cut and serve.
Serving with Maple Syrup
Drizzle with maple syrup just before serving for added sweetness and flavor that complements the pumpkin taste.
FAQ
Can I use fresh bread instead of day-old bread?
Day-old bread is preferred because it’s drier and absorbs the liquid mixture better, but you can use fresh bread if necessary. Just slightly toast it first.
Can I substitute the half and half?
Yes, you can substitute half and half with whole milk or a dairy-free alternative like almond milk, but it may affect the creaminess.
Is it necessary to use pumpkin pie spice?
While pumpkin pie spice adds a traditional flavor, you can substitute it with individual spices like cinnamon, nutmeg, and ginger according to your taste preference.
Can I make this recipe ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it overnight. Just bake it when you’re ready to serve.
What can I serve with pumpkin bread pudding?
This dish pairs well with whipped cream, vanilla ice cream, or additional maple syrup for drizzling on top.
Conclusion
This pumpkin bread pudding is a delightful way to use day-old bread while capturing the comforting flavors of fall. With the creamy pumpkin filling, aromatic spices, and sweet maple drizzle, it makes for a perfect dessert or breakfast treat. Enjoying it warm enhances its rich taste and texture, making each bite truly satisfying.
More recipes suggestions and combination
Chocolate Chip Pumpkin Bread Pudding
Add a cup of chocolate chips to the bread mixture for a sweet, chocolatey twist.
Pecan Topping
Sprinkle chopped pecans on top before baking for added crunch and nuttiness.
Cinnamon Roll Bread Pudding
Replace day-old bread with leftover cinnamon rolls for a deliciously sweet flavor.
Apple Cinnamon Bread Pudding
Incorporate diced apples and an extra teaspoon of cinnamon for a fruity version.
Maple Pecan Sauce
Create a homemade maple pecan sauce to drizzle over the top for an indulgent finish.
Rum Raisin Variation
Soak raisins in rum prior to adding them to the bread mixture for a boozy flavor enhancement.
Pumpkin Spice Latte Bread Pudding
Mix in a shot of espresso or brewed coffee for a breakfast-inspired dessert.
Vanilla Bean Custard Base
Swap half and half with a homemade vanilla bean custard for a richer base.
