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Saturday, November 15, 2008

Whole Wheat Pumpkin Bread Pudding

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

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?