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Fall is here! And with fall comes all the rich earthy comfort smells of pumpkin, cinnamon, apples and pears. Today I’ve taken a fresh look at a southern favorite desert, bread pudding. I’ve added a few of my favorite flavors like cinnamon and wham, a Pumpkin Bread Pudding Recipe! Who could ask for more? Grab a print and let me know what you think!
Southern Pumpkin Bread Pudding
- 5 cups freshly cooked or canned pumpkin purée
- 2 whole eggs plus 2 egg yolks
- 3 cups half-and-half
- 1/4 cup packed dark brown sugar
- 1 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 tablespoon ground cardamom optional
- 3/4 cup plus 1/4 cup heavy whipping cream
- 10 cups 2-inch cubes slightly dry french, Italian, whole wheat or challah bread
- In a large bowl, mix pumpkin with eggs and egg yolks, half-and-half, brown sugar, 1/4 cup of thegranulated sugar, cinnamon, nutmeg, and cardamom; set aside.
- In a small saucepan, combine 2 tablespoons water and remaining 1 cup granulated sugar and heat over high heat.( As sugar melts, swirl the pan often to ensure even melting. )Do not stir with a spoon because it will slow the melting process and cause uneven browning.
- Cook for 3 to 4 minutes, or until sugar has a deep caramel color; remove from the heat.
- Carefully whisk 1/4 cup of the heavy cream into the caramel until well combined, then whisk in remaining 3/4 cup heavy cream.
- Pour caramel mixture into a 2 1/2-quart oblong casserole dish or individual ramekins.
- Top with half of the bread cubes, then pour half of the pumpkin mixture over the top.
- Top with remaining bread, then remaining pumpkin mixture, making sure to soak all of the bread.
- Set aside to let sit for 30 minutes.
- Meanwhile, preheat the oven to 350°F.
- Bake for 30 to 45 minutes in a water bath, or until set.