The Altitude Adjustment Section
You know, I watch the site meter on my website so I can see what my people are up to. I have noticed lots of action on any recipes using pumpkin so I decided to add another! This recipe is from The King Arthur Whole Grains Cookbook and it’s for a pumpkin bread pudding.
Ingredients for filling
6 cups stale whole grain bread, cubed
1 cup golden raisins
15 ounces pumpkin puree
2 large eggs
1/2 cup packed dark brown sugar
2 cups half-and-half
2 tablespoons dark rum
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Ingredients for topping
1/4 cup whole wheat white flour
1/2 cup dark brown sugar
2 tablespoons unsalted butter
1/4 cup pecans, chopped
Procedure
Toss the bread cubes in a large bowl with the raisins. In a separate bowl, whisk together the eggs and brown sugar, then add the pumpkin puree. Next add the half-and-half, rum, and spices. Combine custard mixture and bread mixture; mix well and let sit refrigerated overnight. When you are ready to bake pudding, preheat your oven to 350. Grease a 9-inch square pan. Give custard mixture a final stir and pour into pan. Next make the topping: in a small bowl combine flour, sugar and butter and work with your fingertips till mixture has a crumbly texture. Stir in pecans. Sprinkle crumb topping over bread custard mixture and bake pudding till set, about 45-50 minutes. Remove from oven and let cool for 10 minutes before serving. Nice with whipped cream, but who isn't?
Follow Mouth of Wonder on Instagram!
If you make something from the blog and don't share it on social media, did it really happen? #mouthofwonder