Pumpkin Bread Pudding

One of Full Plates Long Island Pumpkins sure goes a long way…how long? Well, with one pumpkin I was able to make a huge pot of Squash and Roasted Parsley Root Soup and a delicious Pumpkin Bread Pudding for dessert. The soup was a slight modification on the Squash and Bean soup posted last month, and the Pudding was a pretty straight following of page 848 from the Gourmet Today cookbook by Ruth Reichl. The only changes I made were to increase amounts and add nutmeg to the spice list, and to reduce the amount of sweetener by a ¼ cup (replacing the refined sugar with equal parts honey and maple syrup.) Kick that sugar to the curb, or at least make amends for all of the Licorice Scottie Dogs we’ve been eating around here.
The ingredient list below will yield one 5×9 casserole pan. I doubled the recipe, using half of a Long Pie and a whole baguette, to fill a large casserole pan.


1 C heavy cream
½ C milk
¾ C roasted pumpkin
¼ C honey
¼ C maple syrup
2 eggs
1 egg yolk
¼ t salt
1 t ground cinnamon
1 t ground ginger
1 t ground nutmeg
pinch of ground cloves
5 C cubed of 1-inch cubed day old baguette
¾ stick melted butter

Preheat oven to 350 with rack in middle setting.

Pumpkin filling can be made up to 3 days in advance. Cut the pumpkin in half, scoop out the seeds and stringy innards and place in oven, either face up or down, with a little bit of olive oil covering the inner surface for 30-40 minutes. Pumpkin is ready when easily pierced with a fork. Remove from oven and allow to cool for 5 minutes, then using a large spoon scrape the soft filling out of the skin into a bowl. Remove as much of the stringy innards as you can, or if there are too many you can leave them in and simply blend the pumpkin/cream mixture before adding it to the bread.

In a large bowl whisk together cream, milk, pumpkin, honey & maple syrup, eggs, yolk, salt and spices.

Toss bread crumbs with butter in the casserole pan, and then pour them into the cream mixture, stir until incorporated. Return the mixture to the casserole pan and bake for 25-30 minutes, or until the custard has set.

This is delicious served warm with a dollop of whipped cream on top. The whipped cream (of course) should be sweetened with just a bit of maple syrup.

| January 3rd, 2013 | Posted in Desserts, Recipes, Winter Squash |

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