Photography by Rob Kinghorn
Food Styling by Ian Muggridge
Prop Styling by Jane Hardin
First published in Wish October 2007
Fall | Winter | Christmas | Thanksgiving | Baking | Dessert | All categories...
food
Maple Pumpkin Bread Pudding
Ingredients (Serves 4)
| Butter for greasing baking dish | |
| 1 | loaf egg bread, sliced 1-inch thick |
| 4 | eggs |
| 1 | 14-oz can pumpkin purée (not pie filling) |
| 1/2 | cup lightly packed brown sugar |
| 1/4 | cup maple syrup |
| 1 | tsp ground cinnamon |
| 1 | tsp pure vanilla extract |
| 1/4 | tsp ground ginger |
| 1/4 | tsp ground nutmeg |
| 1/4 | tsp kosher salt |
| 4 | cups 2% milk |
| Whipped cream for garnish |
Instructions
- Preheat oven to 350°F. Butter an 11-x 9-inch baking dish and set aside.
- Toast bread on baking sheet until lightly golden on both sides, about 10 minutes, turning as necessary. Let cool and cut into 1-inch cubes (about 10 cups). Transfer to baking dish. Set aside.
- In a large bowl combine next 10 ingredients and blend thoroughly. Pour over bread cubes and allow to sit for 15 minutes or until pumpkin mixture is absorbed by bread.
- Bake 60-70 minutes or until bread is golden and a knife inserted into dish’s centre comes out clean. If the pudding browns too quickly, cover dish with foil during baking.
- Serve warm or at room temperature with sweetened whipped cream and a drizzle of maple syrup if desired.
Nutritional information
Per serving: about 425 calories, 10 g fat, 16 g protein, 67 g carbohydrates, 4 g fibre, 587 mg sodium. Excellent source of vitamin A, thiamin, folate, vitamin B12 and iron.
Comment on "Maple Pumpkin Bread Pudding"
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Willa McKnight writes:
I had this pudding at a relatives house and my family and I thought it was just wonderful. I past my wish book onto a friend with this recipe in it so thought I'd just try the internet hoping that it would be their and I was so pleased to find it as I want to make it this weekend for my family.
—posted January 10, 2008 at 1:17 p.m.
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