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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Pumpkin Bread Pudding

Use your own, or our Pumpkin Bread recipe as the basis of this ambrosial, decadent, different dessert. Make it thick, bake it long, serve in huge, chilled squares. Or serve it warm with custard or vanilla ice-cream. If you don't have pumpkin bread, use buttered challah cubes.

4-6 cups leftover pumpkin bread (approximately one loaf)
5 eggs
2 teaspoons pure vanilla extract
Pinch salt
1 cup sugar
1/2 cup unsalted butter, melted
1 1/2 cups evaporated milk or cream
2 tablespoons all-purpose flour
1 teaspoon baking powder

Preheat the oven to 350 F. Generously spray a 3-4 quart oven-proof casserole/serving dish with non-stick cooking spray.

Whisk all the ingredients (except the cake) in a large bowl.

Place the cake chunks in the baking dish and pour the egg mixture over it, making sure all the chunks are coated.

Bake 35-45 minutes until the custard just begins to brown.

Serve hot, warm, cold, or room temperature with cream or creme anglaise.

Cut in squares to serve. (Freezes well or stays 3 days in the fridge – you can also prepare it, refrigerate it and bake it just before you require it).

Serves 6-8

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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