Rating: 4.25 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

For this recipe, take your pick of roasted pumpkin, hard squash, or canned pumpkin. A rich molasses cream sauce graces the top.

Source: Better Homes and Gardens

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Credit: Reed Davis

Recipe Summary test

prep:
30 mins
bake:
50 mins at 350°
cool:
30 mins
Servings:
12
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Pumpkin Bread Pudding

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Butter a 2-1/2- to 3-quart casserole; set aside. In large bowl combine whipping cream and milk. Add torn croissants and chestnuts. Gently press until everything is covered by the milk mixture. Let stand while preparing custard.

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Instructions Checklist
  • For custard, combine eggs, egg yolk, sugars, pumpkin, currants, melted butter, spices, and vanilla in the top insert of a large double boiler (or in a large heatproof bowl set over a saucepan of simmering water). Place double boiler over medium heat and stir constantly until warm mixture is warm and sugars have dissolved. Fold into croissant mixture. Pour all into prepared casserole. Bake, uncovered, 50 minutes or until set. Serve warm with Molasses Cream and thyme. Store any remaining bread pudding in refrigerator up to 2 days. Makes 12 servings.

Roasting Chestnuts:
  • Cut an X on flat side of each chestnut. Place in baking pan. Roast at 400 degrees F for 15 minutes, tossing occasionally. Peel chestnuts while still warm.

Roasting Pumpkin or Squash:
  • Wash, halve lengthwise, and remove seeds of pie pumpkin or hard (winter) squash. Place halves, cut sides down, in baking dish. Bake at 350 degrees F for 45 to 55 minutes or until tender; cool. Scrape flesh from shell with a spoon.

*Kitchen Tip:

To remove seeds from vanilla bean, use small knife to split bean in half lengthwise. Using tip of knife, scrape out the small black seeds from each half, discard pod, or add to Vanilla Bean-Verbena Sugar, see recipe center.

Nutrition Facts (Pumpkin Bread Pudding)

781 calories; total fat 39g; saturated fat 23g; polyunsaturated fat 2g; monounsaturated fat 11g; cholesterol 231mg; sodium 320mg; potassium 762mg; carbohydrates 103g; fiber 4g; sugar 77g; protein 10g; vitamin a 5588IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 69mcg; vitamin b12 1mcg; calcium 172mg; iron 3mg.

Molasses Whipped Cream

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a chilled mixing bowl combine whipping cream, powdered sugar, and molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon.

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Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0