Pumpkin Bread Pudding combines the flavors of pumpkin in a cinnamon raisin studded bread pudding covered in caramel.
Pumpkin Bread Pudding
By Sue Lau | Palatable Pastime
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Pumpkin Bread Pudding is my recipe of the day with the blogging group Bundt Bakers. We group monthly on the third Thursday to share recipes made using the classic baking pan for various topics. This month we are sharing recipes for bread puddings made in a Bundt.
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For my selection I opted to make a bread pudding with pumpkin. Not a pudding made with pumpkin loaf bread. Although I could imagine you could try that. The crunch of words can make that confusing.
Instead this recipe is made using Pepperidge Farm’s cinnamon-raisin swirl bread. And the pumpkin is mixed into the custard.
There were other brands of bread available and I imagine those would also do just fine.
I love the shape the pan gives the bread pudding. Rather than just scooping it out of a cake pan.
It does set up nicely and cools on a rack without wrecking it (since it is not too runny). The slices are great doused in caramel with a big scoop of whipped cream. You could also use ice cream.
Bundt Bakers
Bundt Pan Bread Puddings
- Bread Pudding Recipe From My Mom from Patyco Candybar
- Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
- Fall Harvest Bread Pudding from A Day in the Life on the Farm
- Glazed Donut Bread Pudding from Food Lust People Love
- Pumpkin Bread Pudding from Palatable Pastime
Pumpkin Bread Pudding
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Pumpkin Bread Pudding
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Pumpkin Bread Pudding
Equipment
- 1 10 cup Bundt pan
Ingredients
Bread Pudding:
- 1 pound loaf cinnamon-raisin swirl bread cut into cubes (Pepperidge Farm)
- 4 large eggs
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted and cooled
- 12 ounces canned evaporated milk
- 1/2 cup raisins
Toppings:
- 2 cups whipped cream
- 1 cup caramel ice cream topping warmed
- 1 teaspoon cinnamon to sprinkle
Instructions
- Preheat oven to 375F.
- Spray a 10-cup Bundt pan with Bakers release spray.
- Place all ingredients except bread cubes in a mixing bowl and whisk until blended.
- Fold in bread cubes ad raisins and stir to coat.
- Place mixture evenly in the Bundt pan.
- Bake for 50-60 minutes or until the custard is set in the deepest part.
- Cool in pan 15 minutes, then turn out onto a platter to finish cooling.
- Serve slices warmed, with caramel topping and whipped cream as desired.
Notes
Nutrition
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