Bread pudding is a popular comfort dessert made with day old bread. It is a perfect way to use the rustic leftover bread from last nights dinner. There are thousands of recipes for this treat, using a variety of fruits and vegetables, but this Toasted Walnut & Pumpkin Bread Pudding is appropriate during the Thanksgiving holiday.
You can use canned pumpkin puree or make your own with this recipe from Epicurious. Top it with your favorite gelato!
TOASTED WALNUT & PUMPKIN BREAD PUDDING
2 Cups Heavy Cream
1 1/2 Cups Pumpkin Puree
1 Cup Milk
1 Cup Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ginger
1/4 tsp Allspice
1/4 tsp Cloves
1/2 Cup Golden Raisins
1/2 Cup Toasted Walnuts
11 Cups Day-Old Bread, cubed
1 1/2 sticks Butter, melted
Preheat oven to 350 degrees and butter six 10 oz ramekins.
Whisk first 12 ingredients (everything except bread and butter) in a mixing bowl.
In another bowl, toss bread with butter. Add pumpkin mixture to bread and lightly mix so bread is coated.
Put in ramekins and bake for approximately 1 hour or until brown colored.
Try other recipes
RESOURCES & PRODUCTS
10 oz Souffle/Ramekins, set of six