Introduction: Pumpkin Bread Pudding
Recently I was able to visit the New Orleans and Lafayette area in Southern Louisiana and I had a wonderful time. We ate delicious seafood and went on a Segway tour around the French Quarter, many wonderful memories. Several times I ate bread pudding and each place had their own recipe. I decided to come up with my own. Since Fall is here, I wanted to incorporate pumpkin into my recipe.
Step 1: Ingredients
For this recipe you will need:
12-15 slices bread
8 ounces heavy cream
3/4 cup packed brown sugar
1 stick butter or margerine
1/2 tsp salt
1 tsp cinnamon
1/4 cup granulated sugar
1 can pumpkin puree
1/4 cup rum
Step 2: Tear Up the Bread
Tear up each slice of bread into small pieces, approximately 1" square. Place pieces into a large mixing bowl.
Step 3: Mix Ingredients
Melt the stick of margarine or butter and cool.
In a separate mixing bowl, blend together the eggs, pumpkin, cream, sugars, salt, rum, cinnamon.
Slowly add the melted margarine and stir well.
Step 4: Pour Over Bread
Pour mixture over bread and mix with large spoon until well coated. Pour into a greased large loaf pan.
Step 5: Bake
Bake at 325 degrees for 1 hour & 15 minutes or until knife comes out clean.
Step 6: Cool and Slice
Serve warm or refrigerate.
Step 7: Glaze
Mix 2 cups powdered sugar with 2 tablespoons rum and 2 tablespoons heavy cream. mix well, add more powdered sugar until you get the consistency you want. Pour over each slice of bread pudding just prior to serving. Enjoy!
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