
This has become a family tradition. It’s adapted from Flavor Mosaic at https://flavormosaic.com/pumpkin-praline-bread-pudding/. I changed the type of bread, spice blend, substituted maple syrup for sugar, used unsalted butter, and halved the sauce. (Also using maple syrup in the sauce.) Our local grocery sells 1 ½ pound sourdough loafs so we always get to enjoy sourdough toast that weekend as well.
Pumpkin Bread Pudding
Ingredients
- 1 tablespoon unsalted butter
- 1 pound of sourdough bread
- 1 cup heavy cream
- 1 cup half & half
- 1 15-ounce can pumpkin puree
- 1and 1/3 cups maple syrup
- 4 large Eggs
- 2 tablespoons extra light tasting olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/16 teaspoon (or a large pinch) of ground cloves
Sauce
- 1/2 cup unsalted butter
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 4 ounces pecan halves, toasted THEN chopped
Instructions
- Butter a 9 x 13 baking dish with the one tablespoon of unsalted butter.
- Dice the bread into approximately 1 inch cubes.
- In a large bowl, whisk the eggs.
- Add the maple syrup, heavy cream, half& half, and pumpkin, stirring between each addition.
- Now add the melted butter in a thin stream, whisking all the while.
- Stir in the vanilla and spices.
- Slowly pour the batter over the bread pieces in the baking dish.
- Press bread down with a spoon to cover all the bread pieces.
- Refrigerate at least one hour but preferably several hours, even overnight.
- Bake in a preheated oven at 350 for about 1 hour.
- While the bread pudding is baking, toast the pecans gently and chop.
- Then make the praline sauce.
- In a heavy saucepan over medium heat, stir together the butter, heavy cream, and maple syrup; bring to a low boil.
- Reduce heat to low and simmer until the sauce thickens, about 5 minutes.
- Sprinkle pecans over bread pudding then drizzle with sauce.
- Serve warm or cold.
- Whipping cream is a nice addition.
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