Friday, October 17, 2014

Pumpkin Bread Pudding (with Candy Roaster Pumpkin/Squash)!






Something happens to me when the weather starts getting cooler... I want to bake! 

I was hungry for something pumpkin and remembered this recipe for Pumpkin Bread Pudding, so I dug it out and got busy.  Thought I would share it with you today, just in case you're in the baking mood too!




Start by baking a loaf of pumpkin bread.  Any recipe will work.


(Please excuse the yellow picture.  Yes, my camera setting was on manual mode.  No, I did not remember to turn off my overhead kitchen light until too late.  Grrr.)




Let your loaf cool and then slice it and cut the slices into 1 inch chunks.  Place on cookie sheet and bake in 400 degree oven for about 10 minutes, until slightly brown.




Prepare the yummy custard pudding by whisking together 4 large eggs, 4 egg yolks, 1/2 cup sugar, 1/4 cup of pumpkin, 2 teaspoons lemon zest, and 1/4 teaspoon salt.   Whisk in 2 cups of whole milk and 1 1/2  cups of heavy cream.


I used my Candy Roaster pumpkin left over from last year.  If you missed that post you can read it here.




Pour your toasted bread crumbs into the custard mixture.





Carefully stir it together and let sit for 20 minutes.




Pour into a buttered 2 quart casserole dish and sprinkle generously with raw sugar.





Preheat oven to 350 degrees.  Pour a couple inches of hot water into a large roasting pan and place your casserole dish right into the pan.  Bake for 1 hour and 30 minutes.  




When you remove your bread pudding from the oven it may still be a bit runny.  But let it sit for about 15 minutes (or longer) and it will set up.  


Please don't be alarmed if it doesn't look too appetizing because I promise you, it is!




Whip some heavy cream to desired consistency.  I like mine really firm and fluffy but my daughter whips hers to just a soft consistency and they both taste perfect!  I add real vanilla to the whipped cream but only a tiny, tiny bit of sugar.  You really don't need much as the bread pudding is plenty sweet!




Dollop a big ole spoon full of the whipped cream on top of the warm pudding!  





Having been raised on "real" whipping cream my whole life (I grew up with a milk cow and we always had cream to spare) I've been surprised at how many people just buy the canned Ready Whip or the Cool Whip and actually have no idea that you can whip cream up to such a delightful, amazing thing.  

What do you do?  Buy it ready whipped, or whip your own? 

 I love it in my coffee and actually I love to just eat it right out of the bowl when I mix it up!  

I also baked fresh apple pie this week.  I wrote about it on MaryJanesFarm blog this week and you can read that here.

Hope you are enjoying this lovely month of October!  It is certainly beautiful.

14 comments:

  1. Oh this looks so good Dori! Bread pudding is one of those comfort foods that never fails to delight. I have never thought of making it out of pumpkin bread but why not? I'm a bona fide farm girl so we always whip our own cream, and yes, I like to just grab a spoon and have some out of the bowl too. Lol. So bad. Heading over to Mary Jane's Farm! Have a great weekend.

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    1. Kathy, oh I so agree with you on bread pudding being a comfort food. Last night Eldon and I went to a dinner and seminar at the farm where we purchased our bull and they served blueberry bread pudding for dessert. Oh. My. Word. It was amazing. There was a huge bumper crop of blueberries in the area this summer so they said they froze gallons of them and used for the bread pudding. It was exceptional. Glad I'm not that only one that loves that home-made whip cream! Ha! - Dori -

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  2. We had the leftovers after supper last night. It was sooo yummy! I'm going to have to try making it. :-)

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  3. My sister likes to make bread pudding and she just made home made bread. Your apple pie looks so scrumptious with all the extra special touches. This is the time of the year to bake. To be able to look outside and see the trees changing in to their Fall colors and the smell of baked goods. Have a beautiful weekend Dori, Kathleen in Az

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  4. I have never tried bread pudding. Made pumpkin bread this morning! Yes, the cooler days seem to get me in the baking mood! Oh yes...REAL whipped cream!! Happy fall baking!
    Patty

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    1. Patty, you must try bread pudding! We went to a dinner the other night where they had blueberry bread pudding and it was AMAZING. - Dori -

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  5. Looks very; yummy! I love any sort of bread pudding.. Thanks for the recipe.. Blessings!

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  6. I've never heard of "Pumpkin Bread Pudding" but it sure looks delicious! I use "real" whip cream! Just like anything, once you've had the "real" thing or "homemade" thing you'll never go back to store bought (anything)! Besides, when we cook from scratch we leave out a lot of those unwanted "chemicals" that food manufacturers like to put in processed foods!

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    1. We've really gotten away from the made from scratch in so many things. My daughter and I just had the conversation this morning about how everything is made to be so convenient for people that we sometimes forget there's a much better product doing it ourselves. (We were actually talking about deodorant!! Ha Ha!!)

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  7. I love bread pudding. Whipped cream == REAL and whipped.

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  8. Ohhh, this looks so good. I love bread pudding too! I'm going to pin it so I can make it.
    Another reason I wish I lived just up the road from you~

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  9. oh my, this sounds amazing!! I am so going to try this SOON!!!! thank you so much for sharing :)

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  10. This recipe sounds amazing. Saved it for future reference. :) Enjoy your day. Maria

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  11. If it wasn't 10:30 pm I think I'd go to the kitchen now and bake a loaf of pumpkin bread. It looks absolutely delicious! And I agree with you - nothing beats real whipped cream. Thanks so much for this recipe. It's a keeper.

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