So this past June I took the month off of work (yes the whole month, yes you should be jealous), and decided to head to the beautiful town of Charleston, SC. Along the way I was introduced to this awesome woman named Jordan “shout out to JZ, Whoot!”. By the end of the first night of meeting her not only had laughed the hardest I had in awhile, but I had also invited myself to her Thanksgiving dinner, and been drooling over this Pumpkin Bread Pudding she spoke of. Apparently I didn’t make too much of a fool out of myself as we are now friends, and she has allowed me to share this delicious Pumpkin Bread Pudding with all of you. As with anything I have made a few slight modifications, but her genius idea of Pumpkin + Bread Pudding remains. A huge thank you to JZ for sharing, and for making an outtatowner feel welcomed in a new place.
1/2 Stick Butter Melted
5 C Stale Crusty Bread such as Italian chopped into 1/2 inch pieces
1 (15oz) Can of Pumpkin Puree
1/3 C maple Praline Syrup or Maple Syrup depending on what you have
1/2 C Brown Sugar
1/2 C Milk (I used Almond)
1 C Cream
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Salt
pinch of Cloves is optional
Pre-heat the oven to 350*, then spray a 8×8 pan with cooking spray of your choice. Next make your loaves of bread from scratch (See recipe below). Ohhh wait! what the heck am I talking about “Ain’t nobody got time for that”. Lets try that again! Take your store bought bread and using a sharp serrated knife cut it into 1/2 inch pieces. In a large bowl melt the butter in the microwave approximately 1 min. Toss the bread that you just cut into pieces with the melted butter until evenly coated. Then take about 1C of the pumpkin puree and mix it with the bread pieces. Place the coated bread into your greased pan. Set aside.
I hate using tons of bowls, so use the bowl you just had the bread in. It will be ok promise, and your dishwasher will thank you. Whisk together the remaining pumpkin, syrup, brown sugar, cream, milk, eggs, vanilla and spices until blended. Pour the mixture over the bread. Lightly push the bread into the mixture to ensure its coated, the bread will absorb the liquid.
Bake for about 25-30 min in the 350* oven, until the custard has set. You can enjoy this right out of the oven or let it cool. I love drizzling some carmel sauce or Praline syrup with pecans, it’s so GOOD! I hope you find this Pumpkin Bread Pudding as amazingly easy to make, and delicious as I do. It’s perfect for a cold fall day or a holiday party.
***For a quick and easy carmel sauce melt one bag(11oz) of carmel’s such as Kraft with 6 Tablespoons of heavy cream either in a sauce pan on the stove or in the microwave. Stir until throughly melted and combined.