Ah, Pumpkin Bread Pudding with Vanilla Drizzle! Just saying the name warms my heart and fills my kitchen with the most comforting aroma. This recipe is like a big, cozy hug in dessert form. I remember the first time I made it—it was a chilly autumn evening, and I wanted to create something special for my friends who were visiting. The pumpkin flavor and the warm spices filled the room, and my friends couldn’t help but swoon over every bite. It’s one of those recipes that not only pleases the taste buds but also brings everyone together, making it perfect for gatherings or just a delightful treat on a quiet night.
What makes this bread pudding unique is the contrast of the soft, custard-like texture and the slightly crisp edges. Plus, oh boy, the vanilla drizzle on top! It takes this dessert to a whole new level of deliciousness. So, if you’re ready to indulge in a dish that screams comfort food, let’s dive into how to whip this up!
What’s in Pumpkin Bread Pudding with Vanilla Drizzle?
Pumpkin Puree: The star of the show! I recommend using canned pumpkin puree for convenience, but feel free to use roasted fresh pumpkin if you’re up for it. Just make sure it’s not the spiced kind, or you’ll end up tasting all sorts of surprises!
Eggs: These give the pudding its rich and creamy texture. You can use large eggs for the best results.
Heavy Cream: This is essential for that luxurious mouthfeel. If you’re feeling a bit health-conscious, half-and-half can work too, but I promise the cream makes a world of difference.
Milk: A little bit of milk balances the richness from the heavy cream.
Sugar: I love using a mix of brown sugar for that deep caramel flavor and granulated sugar to keep things sweet.
Cinnamon, Nutmeg, and Ginger: These spices add warmth and nostalgia, perfect for autumn baking! Freshly grated nutmeg can really elevate the flavor, so if you have it on hand, use it!
Stale Bread: Challah or brioche works wonders here, giving amazing texture. If you only have regular bread, that will also do just fine; just make sure it’s a bit stale to absorb all that delicious custard.
Butter: A little melted butter brushed on the baking dish keeps everything from sticking and adds a lovely richness to the dish.
Powdered Sugar: This is for the vanilla drizzle. You can’t go wrong with a sweet finish, right?
Is Pumpkin Bread Pudding with Vanilla Drizzle Good for You?
Now, who doesn’t love a good dessert? Of course, this delightful dish is on the richer side of the scale, but let’s take a look at some of the benefits!
Pumpkin Puree: Full of vitamins A and C, fiber, and antioxidants, it’s one way to sneak in a bit of nutrition while indulging!
Eggs: A great source of protein and other essential nutrients.
Heavy Cream: While it’s rich in calories and fat, it does provide a creamy texture that’s hard to replicate. Just remember to enjoy in moderation!
That said, with all good things, balance is key. It’s a rich dessert meant for special occasions. So go ahead, treat yourself, and share with friends and family for a lovely experience!
Ingredients List
– 1 can (15 ounces) pumpkin puree
– 3 large eggs
– 1 cup heavy cream
– 1 cup milk
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 6 cups stale bread (challah or brioche preferred)
– 2 tablespoons melted butter (for greasing baking dish)
– 1 cup powdered sugar (for vanilla drizzle)
– 1 teaspoon vanilla extract
– Serves: 8
How to Make Pumpkin Bread Pudding with Vanilla Drizzle?
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with the melted butter.
2. In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, brown sugar, granulated sugar, cinnamon, nutmeg, and ginger until well combined.
3. Tear the stale bread into bite-sized pieces and add it to the pumpkin mixture. Stir gently to ensure the bread is wholly coated with the custard.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake for about 40-45 minutes, until the edges are golden brown and the center is set. A knife inserted into the middle should come out clean.
6. While it’s baking, prepare the vanilla drizzle. In a small bowl, whisk together the powdered sugar, vanilla extract, and enough milk to achieve your desired consistency.
7. Once the bread pudding is baked, let it cool for a few minutes before drizzling with the vanilla sauce.
8. Serve warm and enjoy the cozy goodness!
Delicious Tips for Pumpkin Bread Pudding
– If you’re feeling adventurous, try adding in some chopped nuts or chocolate chips for a bit of crunch and sweetness.
– This dessert is perfect for make-ahead preparation. Prepare it the day before, refrigerate, and then pop it in the oven about 30 minutes before your guests arrive.
– Pair this pudding with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
I hope you give this Pumpkin Bread Pudding with Vanilla Drizzle a try! The delightful aroma wafting through your kitchen, the inviting texture, and the heavenly taste will surely create wonderful memories like it did for me. And remember, I’m always excited to hear about your experiences, so share your thoughts and variations with me! Happy baking!