Comments on: pumpkin bread pudding

By: Ebbie

Ebbie — Wed, 18 Nov 2009 02:13:24 +0000

I would make a creame anglaise sauce with this. It is decadent !

By: deb

deb — Mon, 26 Oct 2009 16:47:51 +0000

The recipe calls for plain pumpkin puree, not for the stuff already spiced and sweetened. If I remember correctly, the first time I made this, I used the “pie filling” by accident and deeply regretted it. I’ve never tested out brands, just grab whatever is available.

By: Jeff

Jeff — Mon, 26 Oct 2009 06:45:32 +0000

I can’t quite tell from the picture of the can, but are you using plain pumpkin or pie filling pumpkin? The addition of your own spices points to plain pumpkin puree, but I’d like to make sure. Also, having never used canned pumpkin is there any one stand out type/brand you would recommend, or any that you would purposely not use.

By: jill

jill — Sun, 25 Oct 2009 00:52:01 +0000

Okay, so I am so not a bread pudding person, but the husband loves it. He found the recipe, and bought the baking pumpkins.

Well, we just finished our first serving, and everybody (including me) loved it!

Thank You! — I’m keeping this recipe. (BTW — we doubled it, and baked in our Dutch Oven, and it turned out glorious!)

By: Jen

Jen — Sun, 25 Oct 2009 00:42:07 +0000

Wow, this sounds marvellous. Will definitely have to try it, we love bread pudding…and pumpkin…

By: Susan

Susan — Sat, 24 Oct 2009 17:44:21 +0000

OMG..my spelling is so bad in the above post ..it must have been the bourbon!

By: Susan

Susan — Sat, 24 Oct 2009 04:45:20 +0000

I made this tonight with some pumpkin puree that I slaved over all day (what in the hell was I thinking..I swore I’d never do it again, but the cuisineart, which I didn’t have last time, made it less painful) where was I..oh! pudding, right. Anyway, it was fabulous. This is the first dessert that I’ve put burbon in that I’ve throught was THE perfect pairing . I also added about 3T of maple syrup as well. It’s so good and so easy and everyone loved it. I know I”ll be making this more often. Thanks, Deb.

By: Mandy

Mandy — Tue, 20 Oct 2009 14:09:51 +0000

I made this last night, it was delicious! I added a caramel sauce as well, just sugar and a little water boiled until it turns color and then a little whole milk whisked in. Lovely :)

By: Chris

Chris — Mon, 19 Oct 2009 17:08:03 +0000

Thanks Deb! I made this for friends this weekend, substituting nutmeg for allspice, challah for stale bread and topping with brown sugar whipped cream (recipe below, from epicurious). You made the right move doubling the spices – I may even increase a bit more next time. It smelled fabulous baking during dinner, and put as all in the mood for the season. Thanks again for being a trusted resource!

Brown sugar cream:

* 1 cup chilled whipping cream
* 1/3 cup chilled sour cream
* 1/3 cup packed dark brown sugar
* 1 1/2 teaspoons vanilla extract
* Additional ground cinnamon

By: Trina W

Trina W — Mon, 05 Oct 2009 03:53:34 +0000

This recipe was EXACTLY what I was looking for! I have a baguette, a can of pumpkin and a need to do some fall baking! Thanks! Its in the oven now. I added walnuts (and the bourbon) I’m so excited to try it!