Monday, October 25, 2010

Pumpkin Bread Pudding

When the air starts to chill, pumpkins start to show up all over Lancaster County. Every roadside stand has wagons loaded with them. All kinds, from the big round ones to carve for Jack-o Lanterns to tiny minis used for table decoration. But I love the big long-neck squash that, for some reason, remind me of swans, or the smaller butternut squash. These are full of flavor and color and when processed, freeze well. , and pumpkins show up at the local markets I dig out all of my favorite pumpkin recipies. Pumpkin muffins, Pumpkin Ribbon Bread, Pumpkin Cheesecake, roasted pumpkin soup.. the list goes on and on. Pumpkin Bread Pudding is always at the top of the breakfast list. This recipe just defines fall, is easy to make and hold well on a buffet.
Serve with Vanilla Hard Sauce (recipe follows) or cinnamon ice cream.

INGREDIENTS
4 cups raisin bread, day old (any kind of bakery style bread will work)
1 3/4  cup milk
2 large eggs
1 1/4 teaspoon cinnamon, preferably Saigon
1/4 teaspoon salt
1 cup cooked pumpkin (or canned)
2/3 cup brown sugar
1/2 teaspoon nutmeg
1/8 teaspoon cloves
3 tablespoons butter, melted

DIRECTIONS

Preheat the oven to 350F

Grease a 9x9 square glass baking dish
(Use small ramekins for individual servings)

Cut the raisin bread into 1-2inch cubes and evenly distribute in the baking dish

Whisk together the eggs, pumpkin, milk, sugar and spices

Pour gently over the bread cubes
    At this point you can cover the baking dish and keep in the refrigerator overnight. In the morning remove from the fridge and allow to come to temper for 10 min

Drizzle with the melted butter

Bake at 350F for an hour, checking it at 45 min. It is done when a toothpick inserted into the center comes out clean and the bread pudding is somewhat puffed.




While the bread pudding is baking make the hard sauce as you will want to serve the sauce warm with the hot bread pudding

Innkeeper tips:  The day old section at the local bakery is a real find. I visit there every time I am past and freeze what I find. Sticky buns, raisin bread, and croissants are all good for this bread pudding. If you are using something sweet like sticky buns remember to cut back on the added sugar in the recipe. 

Vanilla Hard Sauce
Christmas dinner at my home growing up was not complete without a steamed "plum" pudding served with hard sauce.  That, at any rate, is what we always called it. When I started making bread puddings for breakfast here at the inn,  it dawned on me that here was another excuse to make hard sauce, my favorite part of plum pudding.  It is a perfect match!


INGREDIENTS



1 cup water
2/3 cup sugar
1 tablespoon cornstarch
3 tablespoons butter
pinch salt
2 teaspoon vanilla


DIRECTIONS




Measure water, sugar, cornstarch and salt into a small saucepan

Stir till well combined then heat, bringing the mixture to a boil, whisking constantly so that it remains smooth

Remove from the heat and add the butter  whisking till fully melted

Add the vanilla

Serve warm






Swiss Woods Bed and Breakfast
 http://www.swisswoods.com
 Debbie Mosimann
 Bed and Breakfast Foodie
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2 comments:

  1. Wow, this look so yummy. I for sure will try this, a friend of mine shared this blog.....what i loved about it was that i can try this at home because it so simple.

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  2. Not only is it simple, you can use left over bread, sweet breads, or cinnamon rolls to make it. You can add raisins or nuts if you enjoy those as well and make it totally your own. I have even layered in the honey apples we serve. Our guests love every variation we try out. (Debbie)

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