Friday, October 26, 2007  

Pumpkin Bread Pudding

A couple of weeks ago, I made a HUGE batch of pumpkin bread. We ate pumpkin bread for breakfast, for dessert, took it camping, ate it for snacks, brought it to work - I swear, it was impossible to eat all of it with just 2 people. As it began to get stale and I just couldn't face eating it anymore, it occurred to me that it might make a damn tasty bread pudding... so, with the help of a quick google for bread pudding recipes, the following was born:

5 cups of leftover pumpkin bread pieces

2 large eggs
1/2 cup white sugar (you might want to use less as the pumpkin bread itself is rather sweet
1 1 /2 teaspoons vanilla extract (eyeballed)
1/2 teaspoon ground cinnamon (I totally used more)
2 tablespoons melted and cooled butter
2 cups half & half and milk (some combination)
2 tablespoons of brandy or rum (I used about a shot of a vanilla rum)

Preheat oven to 300 degrees F
Lightly grease 9 x 9 inch square pyrex
Place the square pyrex in a 9 x 13 rectangular pyrex.

For Custard:
Beat the eggs and sugar on high speed until thick and lemon colored (about 4-5 minutes) (when beater is raised the batter will fall back into bowl in a slow ribbon).
Add the vanilla and cinn.
Then beat in the melted and cooled butter and half and half.

Place the bread cubes in the square pyrex.
Carefully pour (or use a ladle) the prepared custard over the bread cubes until completely covered.
Press down the bread cubes so they are covered with the custard.
Let this sit for enough time so that the bread cubes have a chance to absorb the custard - maybe an hour?

Pour enough hot water into the rectangular pyrex so that the water is halfway up sides of the smaller square pyred.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Remove the bread pudding from the water bath and cool slightly before serving.

I'll definitely be making this again!


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