Bread pudding, I think, is one of those desserts that people either loooove or despise. I happen to belong in the former camp and can usually go for bread pudding any time or any place. I frequently indulged while I was pregnant at the conveniently located Irish pub a mere 100 yards from our apartment. My obsession began back in high school when my friends and I used to visit our pals at the restaurant they worked at. We’d time it just perfectly at the end of their shift so we could all enjoy a giant, warm, gooey bread pudding topped with vanilla ice cream and caramel (on the house, naturally). It may be those fond memories or just that bread pudding is simply delicious that puts it on the top of my dessert wish list. Given my obsession with pumpkin, combining the hearty and comforting dessert with the flavor of the season seemed an ideal match. The result was a flavorful rendition of the classic dessert dressed up for fall with hints of pumpkin pie spices and dripping with melting vanilla bean ice cream. We all went back for seconds. More, please!
Bread pudding is also a deceptively easy dessert to prepare and can be made well ahead of time. I let this batch sit overnight in the refrigerator, which really let the flavors marinate and made serving dessert incredibly simple by just popping the mini ramekins in the oven. This is a great quick recipe to have on hand for entertaining or if you just happen to be craving pumpkin bliss!
- 5-6 slices thick cinnamon raisin bread
- One cup pumpkin puree
- One cup half and half
- Four tablespoons butter, plus more for greasing the ramekins
- Two eggs
- One teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Three tablespoons granulated sugar
- Preheat oven to 350 degrees. Toast bread for approximately 10 minutes. Butter the ramekins.
- Tear or cut the toasted bread into small pieces and place in a medium bowl.
- Warm half and half and butter over low-medium heat. Once butter is melted, whisk in pumpkin puree until combined. Remove from heat. Stir in spices and sugar.
- In a separate bowl, lightly whisk eggs and vanilla extract. Add to milk mixture and stir until combined.
- Pour egg and milk mixture over bread and toss until all bread is coated.
- Evenly distribute bread into ramekins (this recipe fit five) and pour remaining sauce over bread. Cover with plastic wrap and let sit in refrigerator for up to 24 hours.
- Bake for 20 minutes until lightly browned on top. Serve warm with vanilla ice cream.
