Pumpkin Bread Pudding

Maria Zwicklbauer , the head baker from SusieCakes, stops by Good Day to put a seasonal twist on bread pudding.


Pumpkin Bread Pudding

Equipment: medium pot, bowl, spatula, whisk, 9x9 baking dish, 9" x 11" cake pan, measuring cups and spoons, Kitchen Aid Mixer with Paddle and whisk attachments
Shelf Life: 3 days
Yields 1  9" x 9" casserole dish, 10 - 12 servings

Pumpkin Cake:
All Purpose Flour 3 ½ cups
Granulated Sugar 1 ½ cups
Baking Powder 1 T.
Cinnamon 1 T.
Nutmeg ¼ tsp.
Cloves 1/8 tsp.
Ginger ½ tsp.
Salt 2 tsp.
Unsalted Butter, Room Temp. 1 cup
Sour Cream 1 cup
Whole Eggs 3 each
Egg Yolks 2 each
Vanilla Extract 1 T.
Pumpkin Puree 1 cup

Measure out all dry ingredients and place them in a Kitchen Aid Mixer with a paddle attachment. Mix for 1 minute.

Add softened butter to the bowl in medium size chunks and mix until it begins to look like cornmeal.

Add Sour Cream and mix for approximately 15 seconds. Batter should still be chunky with streaks of Sour Cream.

With the mixer on low, slowly add Whole Eggs, Yolks and Vanilla. Mix for one minute.

Lastly, add the Pumpkin Puree and mix for 15 seconds.

Pull bowl off mixer and using a spatula, fold in the bottom of the batter to ensure everything is Incorporated.

Pour batter into a lightly pan sprayed 9" x 11" cake pan.

Place in oven at 350° and bake for approximately 25-30 minutes or until light brown.

Once the cake is done baking, let cool at room temperature.

Cut cake into 1 inch cubed pieces and place in 9" x 9" casserole dish.

Set aside.

Meanwhile, make the Pumpkin Custard.

Pumpkin Custard:
Pumpkin Puree 1 ½ cups
Granulated Sugar 2/3 cup
Brown Sugar ¼ cup packed
Whole Eggs 5 each
Vanilla Extract 1 ½ tsp.
Cinnamon 1 ½ tsp.
Ginger ½ tsp.
Cloves ¼ tsp.
Nutmeg pinch
Salt ½ tsp.
Half n' Half ½ cup
Whole Milk 1 cup
Evaporated Milk ½ cup

In a large mixing bowl, whisk together Pumpkin Puree and both Sugars.

Whisk in Eggs and Vanilla until smooth.

Add Spices and Salt and mix together.

Lastly, measure out all 3 milks and stream into the pumpkin spice mixture while whisking until all ingredients are incorporated.

Pour into Casserole dish to soak the Pumpkin Cake cubes.

Place tin foil over dish and seal tightly and place into the oven at 350° to bake for 60 minutes.

Remove tin foil and place back into oven for an additional 15 minutes to slightly brown.

Let cool at room temperature.

Meanwhile, make the Cinnamon Whipped Cream.

Cinnamon Whipped Cream:
Heavy Cream 4 cups
Powdered Sugar ½ cup
Cinnamon 2 tsp.

Pour heavy cream into a kitchen aid mixer with a whisk attachment and start on low speed.

Slowly add in powdered sugar and Cinnamon whip on medium speed until medium peaks form.

Refrigerate until serving.

Ready to Serve:
Cut a piece of the bread pudding from the casserole dish and top with the Cinnamon Whipped cream. Serve warm or at room temperature. 

LINK: www.susiecakes.com

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