Friday, November 26, 2010

Winter CSA Cooking - Pumpkin Pie Bread Pudding

I know, I know, you're probably saying to yourself, "really? more pumpkin?". It's true. I, however, put together two great recipes for Thanksgiving that I just feel the need to share with you. Plus,  you might have some pumpkin puree left, or maybe, like I did, you have pumpkin pie filling leftover.

I've made my share of Fresh Pumpkin Pies over the last month or so. The husband wanted more, but I wanted to be cute with them. See that photo to your left, I made little mini ones. They were a yummy little success, but I needed more dough than I had made and was too lazy to make any more. They were a little shallow in the middle so not as much pumpkin pie filling as I would have liked made it into the center. The result was a whole lots of pumpkin pie filling (with the eggs and cream) leftover.

Then I thought about it, the pumpkin pie filling basically has everything in it that you'd make bread pudding with, especially those eggs and the cream. I knew I had a "on-the-way-out" loaf of fabulous multi-grain bread from our farm share in the fridge. So I cut that baby up into cubes, threw it in a casserole dish and magic was made. This. Stuff. Is. Good. I mean, I'd make it again over and over on purpose. Paired with a big scoop of vanilla bean ice cream, it's simply amazing. I think I might cover it in ice cream AND caramel sauce for my next bowl of it!

Pumpkin Pie Bread Pudding
Serves 6-8

5-6 slices good quality bread (I used a multi-grain), cubed

Pumpkin Pie Filling (from Cooks Illustrated)
2 cups (16 ounces) fresh pumpkin
1 cup (7 ounces) packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2/3 cup heavy cream
2/3 cup milk (whole is recommended, I've used 1% as well)
4 large eggs

Preheat oven to 350 degrees. Coat a casserole or baking dish with cooking spray, put your bread cubes in there, spreading them out to cover the whole bottom, set dish aside.

In a food processor, process pumpkin, dark brown sugar, spices, and salt about 1 minute until combined. Transfer pumpkin mixture to a heavy bottomed saucepan and bring to a sputtering simmer over medium-high heat. Cook pumpkin until shiny, stirring constantly, about 5 minutes.

Whisk the heavy cream and milk into the pumpkin mixture, and bring to a bare simmer. Process the eggs in the food processor until yolks and whites are just combined. With the motor running, pour half of the pumpkin mixture back into the processor through the feed tube. Stop and add the remaining pumpkin. Process 30 seconds until combined.

Take pumpkin pie filling and pour, evenly, over bread cubes in your baking dish. Throw that piece of heaven in the oven and bake for 45 minutes or until the bread springs back lightly from a touch. Pin It


Torviewtoronto said...

sounds good never had bread pudding with pumpkin

Fun and Fearless in Beantown said...

Yum! I made King Arthur Flour's version of pumpkin bread pudding for Thanksgiving and it was a big hit!

Anna Johnston said...

Yum, the bread pudding sounds awesome. Excellent.

The Small Boston Kitchen said...

Love this! I love bread pudding!

Torviewtoronto said...

sounds good never had bread pudding with pumpkin