That was Meiling’s reaction when she took her first bite of this delicious bread pudding, and we all agreed. I can also attest as well that the whole house smelled like the holidays when the pudding was baking.
This recipe comes from C&H sugar, in a coupon insert last fall. It sounded like something we would enjoy, so I clipped it out and tacked it up to our bulletin board where it’s been staring at me for the last few months. When Mr. Losing It announced he was going to roast the last of our pumpkins last weekend, I knew it was time to give it a try.
The ingredients below are the original from C&H, but I lightened it up a bit by using egg substitute for the whole eggs and yolks and fat-free milk. For the white bread I used challah, a sweet egg bread. The loaf I bought was big enough that there was enough to make this recipe and enough left over for a french toast breakfast for the girls later. I also chose to use rum (we brought some back from Hawaii), but rum extract would probably work just as well, as would vanilla. I also skipped the butter.
The girls had the leftovers for breakfast the next morning, so besides being a great dessert it would also work well for a morning dish. I served it with a spoonful of vanilla yogurt on top – yum!
PUMPKIN BREAD PUDDING
- 4 cups white bread, cut into small cubes
- 4 whole eggs
- 3 egg yolks
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 TBSP rum or brandy
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 2 TBSP cold butter, cut into pieces
Preheat oven to 350°. Place the bread cubes on a large baking pan and toast in the oven for around 10 minutes.
Place the toasted bread cubes in a well-greased 9″ x 13″ pan. In a large bowl, whisk together the milk, cream, eggs, yolks, pumpkin puree, sugar, salt, rum or brandy and spices; stir until well-blended and sugar is dissolved. Pour mixture over bread cubes.
Let everything sit for around 10 minutes, or until all the bread is fully soaked. Place pieces of butter around the top of pudding, then bake for 40-50 minutes, or until center is set but not dry.
Pudding can be eaten warm or chilled.