Comments on: pumpkin bread pudding

By: SaveMyPolarBear

SaveMyPolarBear — Thu, 25 Feb 2010 02:42:54 +0000

I made a bread pudding today. I added walnuts and rum-soaked raisins and wish I’d thought of candied ginger, but this looks good! How about bread-and-butter pudding?
Rita, I keep calling this site Smitten Kitten, too! It’s so confusing!

By: David

David — Fri, 11 Dec 2009 04:31:42 +0000

Nice recipe! I added a T of molasses. Have you tried doing this in a pumpkin shell? It makes the pumpkin quite yummy to eat! cook the pumpkin first, then use it as the container, and when finished, slice in weges (there is a good recipe in the Victory Garden Cookbook)

By: Montana Mary

Montana Mary — Thu, 10 Dec 2009 02:44:32 +0000

This recipe was recommended to me, and so I had to try it to use some of the pumpkins I grew in my garden this year. The result: delicious! I would recommend that anyone wary of cooking try this recipe as it is very easy. If it looks watery after cooking 30 minutes, let it sit on the counter for a bit ~ it will thicken.

By: Angela

Angela — Thu, 03 Dec 2009 02:16:55 +0000

This looks soooo good! I can’t wait to try it!

By: jules

jules — Mon, 30 Nov 2009 02:49:25 +0000

I made this for thanksgiving, substituting buttermilk for 1 cup of the milk in the recipe (I had buttermilk on hand for sweet potato buttermilk pie, which was delicious. I covet that recipe). The bread pudding came out just ok — not very spiced, not very desserty, sort of meh, which made me sad ’cause I had high hopes.
Then today I still had leftover bread, cream, buttermilk, and pumpkin puree, so I thought, whaddaheck, I’ll make another load. I am SO GLAD! This time it turned out rapturously good. I increased the sugar (brown) to 2/3 cup to make up for last time (could it be that using buttermilk made it more tart?), and went a little heavier on the ginger/cinnamon/nutmeg (instead of allspice).
I had bread pudding for dinner tonight. I went back for seconds. I will have it for breakfast tomorrow. Look at what you’ve done!

By: Shanti

Shanti — Fri, 27 Nov 2009 19:43:01 +0000

I made this for my sister for thanksgiving and it turned out great! Made a really delicious treat for breakfast the next morning! I know I will make this one again. Thanks :)

By: Rita

Rita — Wed, 25 Nov 2009 17:35:48 +0000

I made this last year for Thanksgiving. It was so good I made it for our office holiday potluck. INSTANT hit. It DISAPPEARED (I’d made a double recipe too.) I don’t even like bread pudding (texture gags me) but this is AMAZING. Sorry I didn’t give kudos where they are so due last year…but just wanted to say “THANK YOU!” =-) for posting this. This year, I couldn’t find the link for this recipe and was panicking…then I remembered “smitten kitchen” (which I thought at first said “Smitten Kitten,” thought that was the cutest name EVER) and WHEW! Here I am. Needless to say it’s on the dessert list for this year’s Turkey Day as well!

By: Jillian

Jillian — Wed, 25 Nov 2009 17:00:12 +0000

Deb,
I want to make this for Thanksgiving tomorrow. What do you think about adding crystallized ginger into the bread pudding? Any thoughts would be helpful!

Thanks!

By: Alicia

Alicia — Wed, 25 Nov 2009 01:49:50 +0000

Just made this for the second time and bringin home to the fam for Thanksgiving! Love it! Substituted agave for sugar for my diabetic dad. Did a taste test and it’s great! Happy Thanksgiving everyone!

By: laura

laura — Sun, 22 Nov 2009 02:24:06 +0000

I just made and served this to extended family and it was wonderful. I did not have regular sugar or bourbon so I subbed brown sugar and a teaspoon or so of vanilla I served it with brown sugar vanilla bean speckled whipped cream and it was like a warm autumn hug in a bowl. Yum…thanks for the idea.