Pumpkin Bread Pudding
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Cake Flour1 tsp
Baking Soda1 tsp
Baking Powder1 tbsp
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Salt1 cup
Granulated Sugar2 large
Egg1.25 cups
Whole Milk1 cup
Maple Syrup8 large
Egg YolkDirections:
1
Make cake Preheat oven to 350°F
2
Butter 17- by 12-inch rimmed baking sheet
3
Line bottom with parchment paper
4
In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt
5
Set aside
6
In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin
7
Beat at medium speed until fully combined, about 1 to 2 minutes
8
Reduce speed to low and gradually add flour mixture
9
Beat until combined, scraping down sides of bowl occasionally
10
Add eggs one at a time, beating well after each addition
11
Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes
12
Transfer cake to rack and cool completely in pan
13
Preheat oven to 350°F
14
Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper
15
Using long, serrated knife, cut cake into 1/2-inch cubes
16
Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total
17
Transfer cubes to rack and cool completely in pan
18
Preheat oven to 350°F
19
Butter 17- by 12-inch rimmed baking sheet
20
Line bottom with parchment paper
21
In large bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt
22
Set aside
23
In bowl of electric mixer, combine brown and granulated sugars, oil, and pumpkin
24
Beat at medium speed until fully combined, about 1 to 2 minutes
25
Reduce speed to low and gradually add flour mixture
26
Beat until combined, scraping down sides of bowl occasionally
27
Add eggs one at a time, beating well after each addition
28
Spread batter evenly in prepared pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes
29
Transfer cake to rack and cool completely in pan
30
Preheat oven to 350°F
31
Run knife around pan sides to loosen, then turn cake out onto rack (do not clean pan) and remove parchment paper
32
Using long, serrated knife, cut cake into 1/2-inch cubes
33
Return cubes to pan and bake, turning over halfway through baking, until light brown on all sides, about 15 minutes total
34
Transfer cubes to rack and cool completely in pan
35
Make puddings Preheat oven to 325°F
36
Divide toasted cubes among 8 (4-ounce) ramekins
37
In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks
38
Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid
39
Cover and refrigerate until liquid is absorbed, about 30 minutes
40
Arrange ramekins in roasting pan
41
Add enough hot water to pan to reach halfway up sides of ramekins
42
Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes
43
Remove ramekins from pan and serve warm with vanilla ice cream, if desired
44
Preheat oven to 325°F
45
Divide toasted cubes among 8 (4-ounce) ramekins
46
In medium bowl, whisk together pumpkin, milk, salt, maple syrup, and egg yolks
47
Pour mixture over cake cubes, filling ramekins to tops and gently pressing on cubes to completely coat with liquid
48
Cover and refrigerate until liquid is absorbed, about 30 minutes
49
Arrange ramekins in roasting pan
50
Add enough hot water to pan to reach halfway up sides of ramekins
51
Cover pan tightly with foil and bake until puddings are set and firm to the touch, about 30 to 35 minutes
52
Remove ramekins from pan and serve warm with vanilla ice cream, if desired