Thursday, October 17, 2013

Pumpkin Bread Pudding with Apple Cider Butter Sauce


It's fall, y'all.  Isn't it mandatory that we all make hoards of dishes using apples and pumpkin?  I've got a recipe to share that combines the two. My Pumpkin Bread Pudding with Apple Cider Butter Sauce will be right at home on your kitchen table on a crisp, fall day ... and can be served either as a dessert or a brunch dish.


You get to decide if you'd like to serve it warm or cold ... many have preferences on this usually based on how it was served to them growing up.  For me, I enjoy and prefer it warm when it is first baked, but relish it cold the next day after the leftovers have been stored in the fridge overnight, as well.


Regarding the bread called for in bread pudding, one can simply purchase a nice loaf of crusty bread (Italian or French, for example) to cut up into cubes once it is a bit stale.  I actually save up leftover, day-old bread on a weekly basis and toss pieces into the freezer in a large zip-top bag to use in bread puddings and dressing (a.k.a. "stuffing") down the road.  Sometimes I might even save a couple of leftover yeast donuts, plain bagels or pieces of cinnamon raisin bread in the freezer, as well.  When I've got a sufficient amount tucked away, there's little that I love more than making bread pudding.

NOTE:  The recipe calls for 3 whole eggs and 2 yolks.  Use the amount called for if you like bread pudding pretty "custardy."  If you like it a little firmer and dryer, use 1 less whole egg.

Yields 6 - 8 servings.


Ingredients:

FOR THE BREAD PUDDING -

3/4 cup canned pumpkin puree
1/2 cup whole milk
1 cup heavy cream
3 whole eggs plus 2 yolks
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground clove
A few grates of nutmeg
1/4 teaspoon salt
6 cups stale cubed bread
3/4 stick butter, melted
1 large apple, diced

FOR THE APPLE CIDER SAUCE -

1 stick butter
1 pound confectioner's sugar (powdered sugar)
1/4 cup apple cider

Directions:

Preheat oven to 350 degrees.


In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt.  Set aside.

Toss the cubed bread with the melted butter in a large mixing bowl.  Add in the apples.  Pour egg mixture over and gently stir to coat. 

Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased.  Allow to rest in the fridge for 30 minutes (or up to 3 hours).  Bake for 30 - 40  minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.

To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat.  Add in the confectioner's sugar and apple cider.  Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved.  Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.

While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top.  Reserve the remaining sauce for serving.

NOTE:  I've found that the leftovers are best if used up by the following day.  After that, the bread pudding can get quite soggy.  I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes.  This will crisp the pieces up a bit.  Also, if you have sauce leftover, it can be stored in the fridge.  It will harden, but can be reheated until it returns to a pourable consistency.


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53 comments :

  1. Hi Angela, this pumpkin bread pudding looks so beautiful and tempting. Yummylicious! Am glad that I dropped by. Thanks for sharing and do have a great day ahead :)

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    1. Hi, Ivy. Thank you for your kind words. We've been noshing on the leftovers of this today ... it's the second time I've made in this week and we're so in love with this dish! I hope you get a change to try it! :)

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  2. oh yea..... I am a huge fan of bread pudding, so I have to try this.... thank you

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  3. This was wonderful! I made it for my boys and co-workers. Everyone loved it. I'm making it again tonight but trying a cream cheese glaze this time. :) Thanks for the recipe! Christine

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    1. Oh, a cream cheese glaze sounds delicious with this, too! Yum! So glad you all enjoyed the recipe!

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  4. Hi Angela, made the bread pudding at the weekend. All I can say is "amazing". The only thing I changed was I only used 1 whole egg, plus the 2 egg yolks, I cant eat stuff with too much egg whites. This is definitely a keeper! Many Thanks. Den

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    1. I am glad it worked for you using less eggs. Thank you for stopping back by to let us know how it turned out!

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  5. Just thought you would like to know you recipe and picture has been used on https://www.facebook.com/Leigh'sKountryKitchen I am sure you would like credit for your work!!! Leigh's Kountry Kitchen
    December 4 at 10:03pm ·

    Pumpkin Bread Pudding with Apple Cider Butter Sauce

    BREAD PUDDING -
    3/4 cup canned pumpkin puree
    1/2 cup whole milk
    1 cup heavy cream
    3 whole eggs plus 2 yolks
    1/2 cup brown sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon pumpkin pie spice
    1/8 teaspoon ground clove
    1/4 teaspoon salt
    6 cups stale cubed bread
    3/4 stick butter, melted
    1 large apple, diced

    APPLE CIDER SAUCE
    1 stick butter
    1 pound confectioner's sugar
    1/4 cup apple cider

    Preheat oven to 350 degrees.
    In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt. Set aside.
    Toss the cubed bread with the melted butter in a large mixing bowl. Add in the apples. Pour egg mixture over and gently stir to coat.
    Pour into a 9 x 13 baking dish or 10 - 12 round baking dish that has been lightly greased. Allow to rest in the fridge for 30 minutes or up to 3 hours Bake for 30 - 40 minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.
    To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat. Add in the confectioner's sugar and apple cider. Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved. Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.
    While bread pudding is still warm about 15 minutes after removing from oven, drizzle half of the sauce over the top. Reserve the remaining sauce for serving.
    I've found that the leftovers are best if used up by the following day. After that, the bread pudding can get quite soggy. I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes. This will crisp the pieces up a bit. Also, if you have sauce leftover, it can be stored in the fridge. It will harden, but can be reheated until it returns to a pourable consistency.
    https://www.facebook.com/leighskountrykitchen

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    1. Thank you so much for letting me know. On my end of things , it appears that the photo has been removed from Facebook. So apparently the page owner has already removed it. Again, thank you for giving me notice.

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  6. Just put mine in the oven! Can't wait to try it. I'm sure it's amazing.

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  7. This recipe looks amazing!! Do you think coconut milk and cream could be used in place of regular milk and cream for lactose intolerant folks?

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    1. I definitely think it's worth a try. Of course, you may have a slight coconut-y hint of flavor in the background, but if you're fine with that, I really don't see why not.

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  8. Can’t wait to try this

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  9. What kind of bread was used

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    1. As I mentioned in the opening paragraphs, I often toss chunks of day-old bakery bread into a baggie in the freezer until I have enough to make either savory stuffing or something like a bread pudding. Typically, a French bread or an Italian bread is used ... but I often have a mixture of breads that I use including maybe a slice or two of day-old cinnamon raisin bread and people have even mentioned tossing in a say-old doughnut tossed in the mix. So I think you can play around with whatever you would like. If you're simply going out to shop for bread for this recipe, I would just grab a loaf of French or Italian bread from the bakery.

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  10. Can apple juice be used instead of cider?

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    1. I definitely think it's worth giving it a try ...

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  11. Can apple juice be used instead of cider?

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  12. Mine is current in the fridge waiting to be baked! So excited to try. Just a couple of suggestions for any new bakers who may try to make this recipe:
    1. How large should the bread cubes be? 1”, smaller, larger..
    2. Should apples be peeled?
    3. Can you combine everything then pour into baking dish, versus as your recipe says, pour egg mixture over bread and apples.
    These were questions I was asked, but I may not have been correct in my response to them.

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  13. Gonna give this a whirl using dairy-free ingredients. Will report back soon!

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  14. In the picture of your ingredients it shows nutmeg, but nutmeg is not listed as one of the ingredients. How much should be used for the recipe? Thanks!

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    1. Thank you for pointing that out. I just use a nutmeg grater and it's just a few passes back-and-forth. Maybe a total of a quarter of a teaspoon. I will get that fixed in the post as soon as I am in front of my computer.

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  15. Trying to about processed sugars and gluten. If I substitute the bread with GF bread and the brown sugar with coconut sugar, any other changes I should make? Also any suggestions for the confectioner sugar in the icing?

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    1. I am not familiar with cooking or baking gluten-free. So I really can't advise much. I do understand the swap with wanting to use coconut sugar. That should work ... just know that brown sugar is molasses-infused sugar so you won't get that depth of flavor. And I really don't have a swap for the powdered sugar. I'm sorry I can't be more helpful.

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    2. Lakanto makes a powdered sugar. They also now make brown sugar too. They are a combo of erythritol and monk fruit.

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  16. How many cups is 1 pound of confectioner’s sugar? I have an opened large bag, so I’m not sure how much weight was used… it would be easier to measure with cups, since I have no cooking scale.

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    1. It would be roughly 3 1/2 cups according to Google.

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  17. Used pumpkin spice apple cider and used more in the sauce and it was it was the best addition on top. Made it runnier and perfect! This is the absolute best fall treat

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    1. I'm sooo happy that you loved it!

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  18. This sounded so good I have to make it for the Church Harvest Dinner coming up!

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  19. Can you use brioche bread

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  20. Should the bread be totally dried out or ok if still a little soft?

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  21. Should the bread be totally dried out or ok if still a little soft?

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    1. You want it pretty dry.

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  22. This looks wonderful. Is one loaf of bread enough for 6 cups of cubes? Or do you need a few loaves? Thanks!

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    1. It really depends on the size of your loaf.

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  23. This looks very good please send me the website thank you

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    1. You are on the site now ... recipe is above.

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  24. Want to use fresh pumpkin purée should I use more or less

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    1. I would assume it's about the same, but I cannot advise for sure because I have never tried it.

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  25. Whiskey is wonderful in the apple cider sauce

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  26. Can this sit in refrigerator overnight before baking?

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    1. I do know that some recipes call for or suggest bread pudding be soaked overnight, so I'm sure it would be fine.

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  27. Thanks for the recipe. I have two sitting in fridge ready to go to parents for family thanksgiving.
    One is as-written. The other includes golden raisins that were soaked in brandy and crushed, glazed pecans.
    Fingers crossed!

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  28. Just took my first bite. IT'S THE BEST, and bread pudding is my life's pursuit, I love it.

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  29. So yummy! Love the apple addition. Such a treat. I subbed in apple juice and a bit of apple pie spice because I didn't have cider. Thanks for a great recipe. Love your site!!

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  30. Has anyone tried this with gluten free bread? I'm thinking it may work since it is usually a more dense bread. I'd like to make it for my gluten free friend. Any help is greatly appreciated. 😊

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