Pumpkin Spiced Bread Pudding

Pumpkin Bread Pudding Recipe
Photo courtesy of Sage Woodfire Tavern

Pumpkin is the taste of the season and so Chef Delroy Bowen of Sage Woodfire Tavern in Dunwoody, Georgia uses pumpkin to create an autumnal version, Pumpkin Spiced Bread Pudding.

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4 to 6 servings

    Bread Pudding
  • 1 small pumpkin
  • 1 cup dark brown sugar
  • 1 tablespoon Vanilla
  • 1 teaspoon cinnamon
  • Pinch freshly grated nutmeg
  • 6 eggs
  • 2 cups cream
  • 6 cups small cubed day old bread
  • Cinnamon Pumpkin (recipe follows)
  • Cinnamon Pumpkin
  • ½ cup medium diced pumpkin
  • 1 tablespoon butter, melted
  • 1 tablespoon brown sugar
  • ⅛ teaspoon cinnamon
  • Dash nutmeg

Bread Pudding

  1. Preheat oven to 325 degrees.
  2. Peel, and seed pumpkin. Medium dice ½ cup of pumpkin and set aside for garnish.
  3. Place remaining pumpkin on a sheet pan lined with aluminum foil, and cover pumpkin with foil. Place sheet pan in oven and roast until tender, approximately 1 hour.
  4. Remove from oven, and mash with fork until smooth or process in food processor. Let Cool.
  5. Reduce oven to 300 degrees.
  6. Combine sugar, vanilla, cinnamon, nutmeg and eggs, whisk until well combined. Combine cream and pumpkin mixture, and then add to egg mixture. Stir until fully mixed.
  7. Place bread cubes into large bowl and pour pumpkin cream mixture over top. Use rubber spatula to fold pumpkin custard into cubes.
  8. Transfer bread pudding mixture into well-buttered 9 by 13-inch baking pan and let rest in refrigerator for ½ hour.
  9. Cover pan with parchment paper, followed by a layer of aluminum foil and bake for about one hour or until toothpick inserted in the center comes out clean.
  10. To serve, cut into desired serving size. Place spoonful of roasted pumpkin on top and finish with dollop of whipped cream.

Cinnamon Pumpkin

  1. Preheat oven to 325 degrees.
  2. Toss pumpkin in melted butter, brown sugar, cinnamon, and nutmeg.
  3. Place on sheet pan and roast about 20 minutes or until soft. Let cool.
  • From Chef Delroy Bowen of Sage Woodfire Tavern in Dunwoody, Georgia

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