Pumpkin Pie Bread Pudding

Products Used

188

Ingredients

3 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
1 cup (2 sticks) butter, room temperature
10 large eggs
2 tablespoons ground cinnamon
1/2 teaspoon ground all spice
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons vanilla extract
1 can (15 ounces) canned pumpkin
1 quart whole milk
1 1/2 pounds stale French or Italian bread loaf - cubed by cutting into 1/2 inch cubes*
1 3/4 cups walnut pieces (substitute black walnuts for increased decadence)
1 1/3 cups raisins

Butter Sauce

2 1/4 cups light corn syrup
1/4 cup dark corn syrup
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 tablespoons vanilla extract

Directions

Preheat oven to 275°F.
Cream butter and sugar together. Add eggs to mix. Once eggs have fully been incorporated into batter, mix in spices as well as vanilla extract, scrape down sides of bowl several times.
Fold in canned pumpkin until thoroughly combined. Add milk and mix until all of ingredients are combined.
Place mixture in a large glass mixing bowl. Gently add bread cubes, walnuts, and raisins to mixture. Gently push on bread so that it soaks up milk mixture. Let mix set overnight, or at least for 4 hours in a refrigerator. Cover with plastic wrap.
Check bread cubes to make sure that pieces have soaked up mixture. Take 4 tablespoons of unsalted butter and grease a 9 x 13 inch glass baking dish.
Place bread mixture in baking dish. Bake until pudding has puffed and custard mixture is set in the center, approximately 75-95 minutes. Remove and cool for 1 1/2 hours before serving. Top with butter sauce (see below) for extra decadence or serve with a scoop of vanilla ice cream. If using butter sauce - pour over each individual serving of bread pudding.
Butter sauce: In a medium saucepan, heat corn syrup and vanilla to a simmer over medium-low heat. DO NOT bring to a rolling boil. Remove from heat and cool for 5 minutes.
Once mixture has cooled for 5 minutes, place in a food processor. Add softened butter. Gently pulse mixture with softened butter. The consistency will change and you will see a glistening sauce stream. Keep at room temperature until ready to serve. Makes approximately 3 cups of butter sauce.

Imperial Sugar Insight

*Hint: To save a little money, look in the bakery section for loaves or yeast rolls that have been marked down due to being stale.

Rate & Review

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GERRY SPEIRS

Aug 09, 2013

This will be at our Thanksgiving for sure, great fall flavor and packed full of bread chunks. The sauce is highly recommended but would be great with some ice cream.