PUMPKIN YOGURT BREAD PUDDING W/ MAPLE WHIPPED CREAM

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Preheat oven to 350F degrees

9″ loaf of pumpkin bread (homemade or store bought)

Below os the recipe I used.

Butter a 13×9 inch baking dish. Cut one 9″ loaf of pumpkin bread into 2″ cubes. Place the cubed bread in the prepared baking dish. Scatter the walnuts & chocolate chips over the bread.

8 large eggs
1 1/2 cups Chobani pumpkin yogurt (3 containers)
2 cups whole milk
1/2 cup sugar

Whisk the ingredients together & pour the custard over the pumpkin bread. Let the bread & custard mixture sit for about 1/2 hour, so the custard could absorb into the bread.

After 1/2 hour. Bake for 45 minutes or until golden.

PUMPKIN BREAD

4 tablespoons unsalted butter, softened, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
Scant 1 cup canned pumpkin puree, not flavored pie filling
2 large eggs
preparation

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Bobby Flay’s Bar Americain Cookbook

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