I'm following up on my pumpkin fetish and the promised bread pudding recipe. Served this for Thanksgiving dinner with a side of homemade cinnamon ice cream and some hazelnut chai cream bark from Wholefoods.
Batter made of pumpkin puree, half n half, and eggnog.
Toasted cubes of cinnamon raisin swirl bread.
Fresh out of the oven!
My cute daddy was ready to taste test the scrapings.
Like a piece of pie.
Pumpkin Bread Pudding With Cinnamon Ice Cream
Adapted from Bon Appétit
Serves 6 to 8, depending on how big you slice it.
Bread Pudding
1.5 cups half an half
.5 cup soy egg nog
15 oz pumpkin puree
.5 cup light brown sugar
2 large eggs
1 tsp cinnamon
1 tsp pure vanilla extract
10 oz 1.3cm cinnamon swirl bread
Cinnamon Ice Cream
2 cups heavy cream
14 oz condensed milk
1 tsp cinnamon
2 tsps pure vanilla extract
Method
Preheat oven to 350 degrees. Slice bread into squares and toast on a sheet pan till golden and crunchy. Whisk the half and half, egg nog, pumpkin, sugar, eggs, cinnamon and vanilla extract in a large bowl to blend. Fold in the bread cubes and let soak for 10 minutes. Transfer mixture a greased baking dish. Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 45 minutes. Flip bread pudding out onto decorative plate. Serve as sliced wedges with ice cream and hazelnut chai cream bark.
