Every Christmas morning, I host a brunch. Bread pudding is always on the menu. This year I’m planning to make this recipe for pumpkin bread pudding with maple whipped cream. I love the idea that you could eat a food that’s considered both breakfast and dessert! Since I have a wee bit of a sweet tooth, bread pudding is a perfect start to my day.
For this pudding I made a loaf of pumpkin bread, that I cut into 2 inch pieces. The custard for the pudding is usually made by whisking together eggs, sugar, milk and/or cream. For this recipe, I switched it up a bit. Instead of using cream, I added CHOBANL pumpkin flavored yogurt. CHOBANI’S pumpkin yogurt is seasonal, but this recipe will work with any flavor.
After I made the custard I poured it over the pumpkin bread and threw in some walnuts and chocolate chips. I set it aside for 1/2 hour, so the bread could absorb some of the pumpkin flavored custard. When it was baked and ready to serve, I topped each serving with maple syrup whipped cream. This pudding was extra yummy, thanks to the addition to the Chobani yogurt. The yogurt gave the pudding an extra kick of pumpkin flavor.
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.
- 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
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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