This post updated September 2015 as part of the #ThrowbackThursday photography project, where I add better photos to already delicious recipes!
Welcome to my blog! I’m looking forward to sharing recipes with you and hopefully encouraging you to get creative and play in the kitchen too. Let’s begin, shall we?
I’m not a huge fan of pumpkin as a food trend. The pumpkin has been terribly abused and after one too many bad pumpkin incarnations, I actively avoided cooking with pumpkin (other than savory soups) until this year. We needed a dessert for Thanksgiving and I wanted something comforting and decidedly “fall”. I also happened to have some fresh pumpkin puree around and some Goodie Godmother challah bread.
I’m not going to say this is the perfect bread pudding, but it was so. good. We waited all of five minutes before sneaking bread hunks from the edges of the pan for “quality control” purposes.
Pumpkin Challah Bread PuddingPrint
- 6 cups challah bread cut into 1” cubes left out to dry overnight
- 2 eggs
- 2/3 cup pumpkin puree
- 2 tbsp browned butter melted
- cup ¼ brown sugar
- cup ¼ granulated sugar
- 2 cups milk (if you're lactose intolerate almond milk is a great substitute!)
- cup ½ pecans or walnuts chopped
- tsp ¼ nutmeg
- 1 tsp vanilla
- 1 tsp cinnamon
- If you don't have browned butter on hand, brown the butter now. To brown butter, place the desired quantity of unsalted butter into a saucepan over medium heat. Melt the butter and watch it as it "cooks", stirring constantly. After a few minutes it will give off a rich nutty aroma and turn brown. When this happens, remove from the heat immediately as it burns easily. Set aside.
- Preheat your oven to 350 F
- Combine eggs, milk, sugars, melted butter, vanilla, nutmeg, cinnamon and pumpkin puree in a bowl. Whisk until well combined.
- Add bread cubes and allow to soak in bowl for about 5 minutes. Stir in pecan pieces.
- Use butter or nonstick spray to coat a 9 inch pie pan or 8x8 inch casserole dish.
- Pour bread mixture into pan and bake uncovered for 45 minutes or until the top of the pudding is brown and the center is set. If you find the top starts to brown too quickly, loosely cover with foil and continue to bake.
- Remove and allow to set 10 minutes before serving.