Pumpkin Bread Pudding Recipe

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Pumpkin Bread Pudding
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Ingredients
21
Count
Nutrition
438
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a small saucepan, combine the currants and dark rum and place over medium heat.
  3. Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes.
  4. Butter and flour a 9 x 5-inch loaf pan.
  5. In a bowl, whisk together the flour,baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  6. . Place the pumpkin purée in a bowl.
  7. Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin purée.
  8. Setaside the currants.
  9. In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy.
  10. Reduce thespeed to low and gradually add the eggs until well incorporated.
  11. Add the dry ingredients to the butter mixture alternately with the pumpkin purée,beginning and ending with the dry ingredients.
  12. Stir in the currant.
  13. Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch.
  14. Cool 10 minutes in the pan, then invert onto a wire rack and
  15. Allow the cake to cool completely.
  16. . In a medium saucepan, mix the half-and-half, sugar, and ginger.
  17. Bring toa boil over medium heat, stirring frequently.
  18. Remove from the heat and steep the ginger for 20 minutes.
  19. Strain and reserve.
  20. Whisk together the eggs and the vanilla until foamy.
  21. Whisk in the halfand-half mixture until thoroughly blended.
  22. To assemble the pudding, cut the loaf of pumpkin bread in half
  23. Lengthwise.
  24. Wrap one half and refrigerate or freeze for another use.
  25. Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles.
  26. . In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut sidedown in overlapping rows to fill the dish completely.
  27. Pour custard mixtureinto the dish, pouring around the pumpkin bread to keep the top edges dry.
  28. Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.
  29. Place the gratin dish in a large roasting pan and fill the pan with enoughwater to come halfway up the sides of the dish.
  30. Bake in the center of theoven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center.
  31. Remove the gratin dish from the water assoon as it is taken from the oven.
  32. Dust with confectioners’ sugar, scoop out portions, and serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.94 Kcal (1834 kJ)
Calories from fat 166.46 Kcal
% Daily Value*
Total Fat 18.5g 28%
Cholesterol 165.93mg 55%
Sodium 232.83mg 10%
Potassium 353.82mg 8%
Total Carbs 57.31g 19%
Sugars 29.41g 118%
Dietary Fiber 2.18g 9%
Protein 9.6g 19%
Vitamin C 6.9mg 12%
Vitamin A 0.1mg 2%
Iron 1.3mg 7%
Calcium 178.1mg 18%
Amount Per 100 g
Calories 193.83 Kcal (812 kJ)
Calories from fat 73.67 Kcal
% Daily Value*
Total Fat 8.19g 28%
Cholesterol 73.44mg 55%
Sodium 103.05mg 10%
Potassium 156.6mg 8%
Total Carbs 25.36g 19%
Sugars 13.01g 118%
Dietary Fiber 0.97g 9%
Protein 4.25g 19%
Vitamin C 3.1mg 12%
Iron 0.6mg 7%
Calcium 78.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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