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Pumpkin Bread Pudding
A perfect combination of autumn flavors and a great way to utilize bread across the operation.
Made with
- Gold Label Creme Anglaise Sauce
Chef's Tip
For simple variations, add a cup of your favorite chopped nuts, dried fruit, or chocolate chips into the bread pudding mix at the end before baking.
What You'll Need
Yield: About five pounds
| Qty | Ingredient |
| 32 oz. | Bread, sweet, (King's Hawaiian® or similar), diced, 1/2" |
| 2 c. | Eggs, whole, beaten |
| 2 c. | Milk, whole |
| 4 c. | Pumpkin, puree, canned |
| 1 c. | Sugar, brown |
| 1 qt. | Bourbon Crème Anglaise |
| 2 T. | Cinnamon |
| 1 T. | Vanilla, extract |
Preparation
1. Preheat the oven to 350°F (175°C).
2. In a large stainless steel mixing bowl, add the diced bread.
3. In a separate mixing bowl, combine the eggs, milk, pumpkin, sugar, crème anglaise, cinnamon, and vanilla. Mix until well combined.
4. Pour the liquid mixture over the diced bread and gently fold the bread into the wet mixture until evenly mixed.
5. Let the mixture stand for 30 minutes to 1 hour to allow the bread to hydrate.
6. Pour the bread pudding mixture into greased baking dishes or full-size 2-inch deep hotel pans.
7. Cover the dishes with foil and bake for 35-45 minutes, or until the custard sets.
8. Once mostly cooked, carefully remove the foil and bake for an additional 5-10 minutes to lightly brown the top.
9. Remove from the oven and serve hot, or let it cool completely to cut it into desired portions for serving.
10. To rewarm, place a portion onto an oven-safe pan and heat it to 160°F (71°C). Serve with bourbon crème anglaise or your favorite fall dessert sauce.
2. In a large stainless steel mixing bowl, add the diced bread.
3. In a separate mixing bowl, combine the eggs, milk, pumpkin, sugar, crème anglaise, cinnamon, and vanilla. Mix until well combined.
4. Pour the liquid mixture over the diced bread and gently fold the bread into the wet mixture until evenly mixed.
5. Let the mixture stand for 30 minutes to 1 hour to allow the bread to hydrate.
6. Pour the bread pudding mixture into greased baking dishes or full-size 2-inch deep hotel pans.
7. Cover the dishes with foil and bake for 35-45 minutes, or until the custard sets.
8. Once mostly cooked, carefully remove the foil and bake for an additional 5-10 minutes to lightly brown the top.
9. Remove from the oven and serve hot, or let it cool completely to cut it into desired portions for serving.
10. To rewarm, place a portion onto an oven-safe pan and heat it to 160°F (71°C). Serve with bourbon crème anglaise or your favorite fall dessert sauce.