When picturing a Thanksgiving meal, my mind’s eye moves straight to the pumpkin pie, its crust golden and flaky, the filling tawny orange flecked with spicy brown. But some years, it’s good to part with tradition! Treat your family to this luscious bread pudding, if not for Thanksgiving then before or after. While it’s a bit homely looking, you’ll be licking the dish clean!
The original recipe is what makes America obese: the portions were enormous and laden with fat and sugar! Even with half the calories and a third the fat, you’ll find the revised recipe generous and rich.
PUMPKIN BREAD PUDDING
Total preparation time: 70 minutes
- 2 eggs
- 2 cups whole milk
- 15 ounces canned pure pumpkin
- 2/3 cup dark brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoons cinnamon
- 1-1/2 teaspoons vanilla
- 10 cups 1/2-inch cubes egg or French bread (about 10 ounces)
- 1/2 cup golden raisins
- 1/2 cup dark brown sugar
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
PUDDING In a large bowl, whisk eggs, then whisk in all remaining pudding ingredients except bread and raisins. Fold in bread and raisins. Transfer to lightly buttered two-quart baking dish and let stand 15 minutes. Bake at 350F for about 40 minutes or until tester inserted into center comes out clean.
Serve warm with warm caramel sauce and if you like, topped with spiced whipped cream.
CARAMEL SAUCE Whisk brown sugar and butter in heavy saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.
More Fall Dessert Recipes
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