Reviews (2) Add Rating & Review 76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2 Martha Stewart Member Rating: 5 stars 04/18/2019 I've been making this recipe, with some alterations, for special occasions for years now. There are some in my family that don't care for raisins and we all Love chocolate, so I've replaced the bourbon soaked raisins with semi sweet chocolate mini chips (about 1/2-1/3 cups). My family and friends love it and ask for it often. Martha Stewart Member Rating: 5 stars 11/13/2012 I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don't even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.
Back to Pumpkin Bread Pudding All Reviews for Pumpkin Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Pumpkin Bread Pudding Credit: Maura McEvoy Recipe Summary Servings: 6
Ingredients Ingredient Checklist Unsalted butter, room temperature, for ramekins 6 tablespoons dark-brown sugar 1 cup raisins 1/3 cup bourbon 1/3 cup hot water One 15-ounce can pumpkin puree 4 large eggs 1 cup granulated sugar 1 1/2 cups milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch of salt One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes Confectioners’ sugar, for dusting
Cook’s Notes If you prefer to omit the bourbon, simply double the amount of hot water. Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
Gallery Pumpkin Bread Pudding Credit: Maura McEvoy
Recipe Summary Servings: 6
Gallery
Pumpkin Bread Pudding Credit: Maura McEvoy
Pumpkin Bread Pudding
Credit: Maura McEvoy
Pumpkin Bread Pudding
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Unsalted butter, room temperature, for ramekins 6 tablespoons dark-brown sugar 1 cup raisins 1/3 cup bourbon 1/3 cup hot water One 15-ounce can pumpkin puree 4 large eggs 1 cup granulated sugar 1 1/2 cups milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground allspice Pinch of salt One 12-ounce, day-old loaf brioche or challah bread, cut into 3/4-inch cubes Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees. Butter six 10-ounce ramekins or custard cups, and sprinkle each with 1 tablespoon brown sugar, and set aside on a baking sheet. Place raisins in a small bowl, and cover with bourbon, if using, and the hot water; let soak until plump, about 20 minutes. Drain; set aside.
In a large bowl, whisk together pumpkin, eggs, granulated sugar, milk, vanilla, spices, and salt. Toss in the bread cubes, and stir gently to evenly coat; let stand a few minutes. Fold in the raisins. Divide among prepared dishes, pressing down slightly to make level.
Bake until custard is set in the center and top is golden, about 40 minutes. If bread browns too quickly, cover loosely with aluminum foil. Remove from oven; let cool slightly. To serve, un-mold onto plates; dust with confectioners’ sugar.
Cook’s Notes If you prefer to omit the bourbon, simply double the amount of hot water. Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
Cook’s Notes
If you prefer to omit the bourbon, simply double the amount of hot water. Serve the miniature puddings in front of a crackling fire with tall glasses of cold milk.
Reviews (2)
Add Rating & Review 76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: 5 stars 04/18/2019 I've been making this recipe, with some alterations, for special occasions for years now. There are some in my family that don't care for raisins and we all Love chocolate, so I've replaced the bourbon soaked raisins with semi sweet chocolate mini chips (about 1/2-1/3 cups). My family and friends love it and ask for it often. Martha Stewart Member Rating: 5 stars 11/13/2012 I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don't even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.
Reviews (2)
Add Rating & Review 76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
Add Rating & Review
76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
76 Ratings 5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
5 star values: 18 4 star values: 27 3 star values: 21 2 star values: 8 1 star values: 2
Martha Stewart Member Rating: 5 stars 04/18/2019 I've been making this recipe, with some alterations, for special occasions for years now. There are some in my family that don't care for raisins and we all Love chocolate, so I've replaced the bourbon soaked raisins with semi sweet chocolate mini chips (about 1/2-1/3 cups). My family and friends love it and ask for it often. Martha Stewart Member Rating: 5 stars 11/13/2012 I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don't even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.Martha Stewart Member
Rating: 5 stars 04/18/2019
I’ve been making this recipe, with some alterations, for special occasions for years now. There are some in my family that don’t care for raisins and we all Love chocolate, so I’ve replaced the bourbon soaked raisins with semi sweet chocolate mini chips (about 1/2-1/3 cups). My family and friends love it and ask for it often.
Rating: 5 stars
Rating: 5 stars 11/13/2012
I love this recipe! Our whole family loves it & my friends & family love it too! Everyone always wants this recipe. People that I don’t even know want this recipe because I feed the teachers at school a lot & they track me down because they always love what I cook & bake for them! This recipe rocks! You have got to try it, it is easy.
All Reviews for Pumpkin Bread Pudding
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
