One of my favorite things about fall is all of the delicious pumpkin desserts that emerge. If you like pumpkin, you will surely enjoy this decadent dessert!
Pumpkin Bread Pudding
Preheat oven to 350 degrees
8 cups of cubed pumpkin bread
½ cup brown sugar
½ cup granulated sugar
3 tablespoons soft butter
3 cups heavy cream
4 beaten large eggs
1 tablespoon vanilla
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
1 cup chopped pecans
3 tablespoons powdered sugar
1 cup fresh whipped cream
Grease a 9X13 casserole dish; set aside.
Place the cubed pumpkin bread in a large stainless steel bowl.
Whisk together the heavy cream, brown sugar, granulated sugar, vanilla, salt, cinnamon, and nutmeg. Place the egg mixture over the cubed pumpkin bread and gently toss until all of the liquid is absorbed.
Add the pecans to the mixture and gently mix.
Place the bread pudding mixture in the greased casserole dish, and bake at 350 degrees for 30 minutes.
Remove from the oven and let cool slightly, approximately 15 minutes.
1 cup brown sugar
¼ cup granulated sugar
½ teaspoon salt
1/2 cup unsalted butter
1/2 cup heavy whipping cream
Over low heat, in a medium sized sauce pan, melt the brown sugar, sugar, salt and butter until dissolved. Stir for 5 minutes.
Add the heavy whipping cream and continue to cook for an additional five minutes, until the mixture thickens.
Serve over the pumpkin bread pudding with powdered sugar and a few tablespoons of whipped cream.
Chef Chuck Kerber
Just wondering what kind of pumpkin bread do you use. Sweet pumpkin quick bread or some form of yeast raised bread.
Thanks in advance.
A quick bread works much better. Thanks for reading!