10 inventive pumpkin recipes

Pumpkin Bread Pudding

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credit: Flickr/Jocelyn | McAuliflower

5 of 12

Bread pudding is nothing short of kitchen magic, in my opinion. One needs only to roughly mix a few humble kitchen staples together, bake the mess, and all of a sudden, in an act of culinary alchemy, a beautiful bread pudding appears. Rather than using a regular baking dish, I like to use a springform pan so that the presentation is a modern cake-like dessert rather than the more casserole-like rectangle that results from a baking dish. Either way, adding pumpkin and its favorite spices turns regular amazing bread pudding into really-really amazing bread pudding.

  • 2 cups organic milk (or part half and half, if feeling naughty; soy milk for a vegan version)
  • 1 1/2 cup fresh pumpkin puree, or 1 15-ounce can
  • 1 cup maple sugar or Sucanat
  • 2 large organic eggs (or egg substitute for a vegan version)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1 pinch of ground cloves
  • 2 tablespoons bourbon or 1 teaspoon vanilla extract
  • 10 cups day-old bread cubes—challah, brioche, baguette, etc
  • 1 cup (or more if you like) Greek yogurt, mascarpone or fresh whipped cream for garnish

1. Preheat oven to 350°F.
2. Whisk milk pumpkin, maple sugar, eggs, spices and bourbon or vanilla in large bowl to blend. Fold in bread cubes.
3. Let stand 15 minutes, then put pudding mixture in a 9-inch springform pan.
4. Bake bread pudding until tester inserted into center comes out clean, about 40 minutes.
5. Let cool. When ready to serve, run a knife around the edge of the pan to loosen the sides. Remove ring from pan.
6. Top with a thick dollop of dairy, and sprinkle with candied pumpkin seeds.

Jump to: Homemade Puree, Spicy Maple Candied Pumpkin Seeds, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, Pumpkin Bread Pudding, Vegan Pumpkin-Banana Creme Brulee, Vegan Pumpkin Cake with Cream Cheese Frosting and Caramel, Pumpkin Pie Waffles, Vegan Pumpkin Pecan Pie, Savory Pumpkin Tamales with Goat Cheese and White Beans, Stuffed Pumpkin with Quinoa, Butternut and Cranberries.

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