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5 great pumpkin recipes | Recipe: Pumpkin Bread Pudding
5 great pumpkin recipes
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Photo:
Enrique Gili
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Pumpkin Bread Pudding
This dessert ought to come with a parental advisory, considering the groans and sighs sure to rise from the table.
Pumpkin Bread Pudding
Prep time: 20 minutes
Total time: 1 hour
Yield: Serves 6-8
Ingredients
- 1/2 stick butter
- 5 cups crusty French bread, cubed
- 1 1/2 cups whole milk
- 1 tablespoon ground flax seed
- 1/2 cup granulated white sugar
- 2 large eggs
- 3/4 cup canned pumpkin
- 1 teaspoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- Pinch ground allspice
- Pinch ground cloves
- 4 tablespoons mascarpone
Cooking directions
- Place butter in 8-by-12-inch baking dish. Place dish on center rack and heat oven to 350 degrees Fahrenheit. Remove when butter melts.
- While butter is melting, cut bread into small pieces using a sharp knife.
- In mixing bowl combine milk, flax seed, sugar, eggs and canned pumpkin. Gently stir contents until batter forms, about 1 minute. To prevent clumping, slowly add cinnamon, salt, ginger, allspice and cloves. Whisk about 1 minute, or until ingredients are well blended.
- Remove dish from oven. Add bread. Toss until cubes are evenly coated. Pour egg batter over top, soaking bread. Return to oven 25 to 30 minutes.
- Remove from oven to cool. Place mascarpone in small saucepan, simmer over low heat, remove when it begins to relax and liquefy. Plate bread pudding and drizzle with sauce.
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