Bread pudding recipe are also known as comfort food. Breadcrumbs, bread cubes and slices can all be used to make delicious bread puddings. Although the history of bread pudding traces its origin to the best use of stale bread, it has come a long way since. Bread puddings are preferred because they are easy to prepare and can be sweet or savory. Here is a gourmet pumpkin bread pudding recipe with a twist from the traditional recipe.
- 2 tablespoons unsalted butter
- 8 cups cubed bread (any kind you like; you can also use pumpkin bread)
- 2 cups fresh heavy cream
- 1 cup milk
- 2 teaspoons vanilla essence
- 6 large egg yolks
- ½ cup sugar
- 3 tablespoons maple syrup
- 1 cup canned pumpkin puree
- Fresh whipped cream
- You will need a 10-inch glass baking dish to assemble and bake the pudding.
- Preheat the oven to 350F and grease the baking dish using the butter.
- Lightly toast the bread cubes in very little butter and set them aside.
- Take a small saucepan and pour the cream, vanilla and milk into it.
- Heat the saucepan over medium heat and bring the contents to a simmer.
- In a separate bowl, take the pumpkin puree and egg yolks and whisk them using an electric blender at medium speed.
- Add the sugar and maple syrup and whisk for about 2 more minutes.
- Take the cream mixture from the heat and whisk the hot mixture in the pumpkin mix until well combined.
- Arrange the bread cubes at the bottom of the pan and pour the prepared mix over the bread cubes, then let them soak in the liquid for about 10 minutes.
- Bake the pumpkin bread in the preheated oven for about 50 minutes to 1 hour.
- After 30 minutes of baking time, cover the dish with aluminum foil.
- You will know the pudding is done when the sides are slightly puffed up and the center jiggles slightly.
Ingredients for the caramel sauce:
- 1 ¼ cups dark brown sugar
- ½ cup unsalted butter
- ½ cup whipped cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (grated)
- In a saucepan, combine the dark brown sugar, butter and cream over a low heat.
- Stir using a wooden spoon until the sugar dissolves completely.
- Add the cinnamon and nutmeg and simmer the mix until smooth.
- Remove from heat and your sauce is ready to use. You can use the sauce hot or cold.
To serve the pudding: Take a portion of the pudding on a serving plate and drizzle the caramel sauce over it, then add a dollop of whipped cream on the side to serve.