Pumpkin Bread Pudding Recipe is a fantastic fall treat. A sweet cake serves as the base for this rich pudding. Serve these individual custard cups as dessert with your Thanksgiving meal for an elegant finish.
Ingredients
1 1/2 cups cake flour
1 tsp baking soda
1 tsp baking powder
1/2 Tbsp cinnamon
1/2 tsp allspice
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
1 tsp salt, divided
1/2 cup dark brown sugar, packed firm
1/2 cup white sugar
1/2 cup + 2 Tbsp grape seed oil
1 3/4 cups pumpkin puree, divided
2 lg. eggs + 8 lg. egg yolks
1 1/4 cups whole milk
1/2 cup maple syrup
Instructions
Preheat oven to 350F degrees.
Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking soda and baking powder, cinnamon, allspice, ginger, cloves, nutmeg and 1/2 tsp salt.
Toss well to make sure everything is incorporated.
In a separate bowl, add both sugars, oil and 1 cup of pumpkin puree.
Beat on medium for 2 minutes.
Slowly add the flour mix into the wet ingredients while continuing to beat on low.
Bet until all the flour is added and completely moistened through.
Add the eggs one at a time, beating thoroughly after each addition.
Spread the batter onto the prepared baking sheet and bake for 27 minutes.
Remove and set the cake aside to cool.
Whisk together remaining puree and milk.
Add remaining salt, maple syrup and egg yolks. Whisk until well blended.
Break the cooled cake into small pieces.
Place the cake pieces into 8 oven-safe custard cups.
Pour the custard blend over the cake in the cups.
Cover and chill in the refrigerator until the cake completely absorbs the liquid.
Preheat the oven to 325F degrees.
Place the cups in a large baking pan.
Fill the pan with hot water to about half way up the cups.
Cover the pan tightly with foil.
Bake 32 minutes or until set.
Yield: 8 Servings
Pumpkin Bread Pudding
Ingredients
- 1 1/2 cups cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 Tbsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1 tsp salt divided
- 1/2 cup dark brown sugar packed firm
- 1/2 cup white sugar
- 1/2 cup + 2 Tbsp grape seed oil
- 1 3/4 cups pumpkin puree divided
- 2 lg. eggs + 8 lg. egg yolks
- 1 1/4 cups whole milk
- 1/2 cup maple syrup
Instructions
- Preheat oven to 350F degrees.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine flour, baking soda and baking powder, cinnamon, allspice, ginger, cloves, nutmeg and 1/2 tsp salt.
- Toss well to make sure everything is incorporated.
- In a separate bowl, add both sugars, oil and 1 cup of pumpkin puree.
- Beat on medium for 2 minutes.
- Slowly add the flour mix into the wet ingredients while continuing to beat on low.
- Bet until all the flour is added and completely moistened through.
- Add the eggs one at a time, beating thoroughly after each addition.
- Spread the batter onto the prepared baking sheet and bake for 27 minutes.
- Remove and set the cake aside to cool.
- Whisk together remaining puree and milk.
- Add remaining salt, maple syrup and egg yolks. Whisk until well blended.
- Break the cooled cake into small pieces.
- Place the cake pieces into 8 oven-safe custard cups.
- Pour the custard blend over the cake in the cups.
- Cover and chill in the refrigerator until the cake completely absorbs the liquid.
- Preheat the oven to 325F degrees.
- Place the cups in a large baking pan.
- Fill the pan with hot water to about half way up the cups.
- Cover the pan tightly with foil.
- Bake 32 minutes or until set.
