I honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day. So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing. Sunday was a delightfully productive day. I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning. Yay for me!
I even made some cookies. Those won’t be posted for awhile because I have four pumpkin recipes to share first. That’s right, FOUR! I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes. It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!
Bread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty. Angela made the bread into French toast which was fantastic! The sweet bread has the taste and texture of Hawaiian sweet bread. Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal! Hence the delicious bread.
Pumpkin bread pudding is kind of awesome! It’s creamy and pumpkin-y and is full of warm fall spices. The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite. It is so moist and flavorful! The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving. My coworkers and I gobbled this up at work all week!
Pumpkin Bread Pudding
Adapted from Smitten Kitchen
Yield – 8-10 servings
6 tablespoons unsalted butter
1 1/2 cups whole milk
3/4 cup pumpkin puree
1/2 cup sugar
2 eggs + 1 egg yolk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 tablespoons pumpkin spice whiskey
5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)
powdered sugar for dusting
- Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice). Place the pan in the oven while it preheats to melt the butter.
- Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
- When the butter is melted, toss the bread cubes in the melted butter so they are all covered. Pour the wet mixture over the bread. Press down the bread so that it all coated.
- Bake for 25-30 minutes or until the custard is set.
- Serve warm or room temperature, dust with powdered sugar before serving. Add a dollop of whipped cream if you’re feeling fancy!