I stumbled upon some organic pie pumpkins this week so I had to scoop one up. From one pie pumpkin I can get a lot of pumpkin to use in different recipes. It’s so simple to do too, cut the pumpkin in half and scoop it out. Bake at 375 for an hour and a half and the skin just peels off. I throw mine in my stand mixer to puree it and I can get 4 or 5 cups out of one pie pumpkin.
My husband has been asking me to make bread pudding for a while now so I really wanted to add some pumpkin in to the recipe.
Pumpkin Bread Pudding Recipe
- 5 cups of bread
- 1 cup pureed organic pumpkin
- 1 cup of heavy whipping cream
- 2 whole eggs 1 egg yolk
- 1/4 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp allspice
- 1/2 tsp
- 1 cup raw organic sugar
- 1 cup milk
I started out by cutting the bread into cubes. I had some large rolls that I used for sloppy joes earlier in the week. I had no use for the bread so it was a great way to use up the bread we didn’t use.
I started out by mixing all of the ingredients together in one bowl. Besides the bread of course.
I then melted 1/2 stick of butter and poured it over the bread pieces and mixed it around.After that I poured the entire custard mixture over the bread and mixed it around to coat all of the bread. You don’t want it to become too soggy though.
Recipe adapted from Epicurious.com.