Bread pudding is a favorite dessert any time of year. It’s so easy to make that once you have the basic recipe, you can customize it to fit every occasion and taste. This pumpkin version fits perfectly into a holiday menu as an alternative to classic pumpkin pie or as another dessert choice.
Allow bread pudding to chill for a couple of hours or overnight in order for the bread to soak up all of that flavorful custard. The result will be a firm pudding that will be delicious with caramel or Grand Marnier sauce.
Pumpkin Bread Pudding
- 1 (16 oz.) loaf stale French bread torn into 1 inch pieces
- 2 cups heavy cream
- 1 cup whole milk
- 3 eggs, beaten
- 1/2 cup sugar
- 1/2 packed brown sugar
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1 pinch nutmeg
- 1 teaspoon vanilla
Put torn bread into a a lightly greased 13×9 pan.
In another bowl, combine cream milk and eggs; whisk to blend. Add spices and vanilla; whisk until all is well incorporated. Pour custard evenly over bread and lightly to combine. Cover and chill for 2 hours or overnight.
Before baking, preheat oven to 350 degrees. Bake for 40-50 minutes or until firm. Serve with one of the following sauces.
- 6 tablespoons butter
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon bourbon, if desired
In a saucepan, combine butter and brown sugar. Cook and stir over medium heat until sgar has melted and mixture is bubbly. Gradually add cream while continuing to stir. Add bourbon, if using. Bring to a boil. Remove from heat and add vanilla.
Grand Marnier Sauce
- 1 cup milk
- 1/4 cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1/4 cup Grand Marnier or other orange liqueur
In a small saucepan, bring the milk and sugar to a boil over medium heat.
In a measuring cup, mix together the water and cornstarch, whisking until mixture is smooth. Add to the milk mixture. Stir in the Grand Marnier. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring for 1 minute.
Goodbye to the farmer’s market
The Broken Arrow farmer’s market closed today at 1:00 p.m. after first opening for the season in mid April. According to David Blue, Events Coordinator for the city, the market will probably open next April and be opened on Saturdays only.