This delicious pudding starts with a sourdough pumpkin loaf, flavored with warm spices and studded with candied ginger. Perfect for a Holiday Breakfast, Brunch, or Dessert.
Today is the first day of Christmas Sweets Week, an event scheduled by Christie of A Kitchen Hoor's Adventures for today, Wednesday, and Friday.
I will be participating in all three days. Today is also National Bake Bread Day. I love baking bread. It is soothing to the soul as you knead it with love and watch it respond in turn with a wonderful rise. It is soothing to the senses as you smell it baking and gaze upon the finished product. It is soothing to the body as you nourish it with the home-baked loaf.
I recently shared this beautiful Sourdough Pumpkin Loaf that was filled with warm spices and pumpkin flavor. It was delicious, but there were only 2 of us enjoying it with a Sweet Potato and Black Bean Chili.
While I was eating this warm, comforting loaf full of Holiday Flavors, I thought about how wonderful it would be made into a bread pudding. It was amazing, but not to worry, if you don't feel like making this loaf of sourdough pumpkin bread, any bread can be used, and it will still be a delicious dish to serve up during the holidays.
Before I share my recipe, let's see what Sweet Treats the others are sharing today........
- Gingerbread Cupcakes from A Kitchen Hoor's Adventures
- Pumpkin Bread Pudding from A Day in the Life on the Farm
- Church Window Candy from Jen Around the World
- Peppermint Ice Cream from Art of Natural Living
- Reindeer Chocolate Bark from Blogghetti
- Cranberry Apple Walnut Crumb Bars from Karen's Kitchen Stories
The bread I used for this pudding had crystallized ginger baked into it. If you are using a different bread, you can add 1/4 cup of candied ginger, if desired.
Yield: 15 servings
Pumpkin Bread Pudding
This delicious pudding starts with a sourdough pumpkin loaf, flavored with warm spices and studded with candied ginger. Perfect for a Holiday Breakfast, Brunch, or Dessert.
Prep time: 10 MinCook time: 50 MinInactive time: 24 HourTotal time: 25 Hour
Ingredients
- One (15 oz) can pumpkin puree
- 6 eggs
- 2 c. light cream
- 3/4 c. sugar
- 1/3 c. brown sugar
- pinch of salt
- 2 t. pumpkin pie spice
- 2 t. vanilla
- 8 c. of cubed bread (I used Sourdough Pumpkin Bread)
- 1/4 c. diced crystallized ginger, if not using Sourdough Pumpkin loaf, if desired.
Instructions
- Whisk together the pumpkin, eggs, cream, sugars, salt, spice, and vanilla.
- Place the bread into a 9x13" baking pan that has been treated with baking spray. (Sprinkle in the candied ginger at this time, if using)
- Pour the pumpkin/egg mixture over the bread cubes, cover, and refrigerate overnight.
- Bake in a preheated 350* oven for 45-50 minutes. Serve warm, topped with whipped cream or ice cream.
Notes
Adapted from a recipe found at King Arthur.
Nutrition Facts
Calories
541Fat (grams)
17 gSat. Fat (grams)
8 gCarbs (grams)
80 gFiber (grams)
6 gNet carbs
74 gSugar (grams)
25 gProtein (grams)
17 gSodium (milligrams)
639 mgCholesterol (grams)
101 mg
Property of A Day in the Life on the Farm
What a great way to use up the pumpkin bread. Bread pudding is one of the best for making in advance. P.S. I love candied ginger and could eat it by the handful.
ReplyDeleteYes, so good.
DeleteNot only do I need to make this but I know we will love the bread, too. That candied ginger is addicting!
ReplyDeleteIt sure is, LIsa.
DeleteI remember how surprised I was how good bread pudding actually is. Pumpkin would make it even better!
ReplyDeleteYes, I grew up on bread pudding. It is a great way to use old bread and stretch it to feed a gang. My mom would buy day old to save money and feed 8 of us for breakfast.
DeleteI love bread pudding so much so I know this pumpkin flavored one would be at the top of my list! (Jennifersikora)
ReplyDeleteIt was really good, Jennifer.
Delete