Pumpkin Bread Pudding with Cranberries and Pecans

My love affair with bread pudding has a start date. I remember it clearly. It was New Year's Eve 2010. That's when Bayou on Penn first opened it's doors in Washington, D.C. and I first tried Chef Rusty's amazing bread pudding. It's warm, soft, custard-y center... it's crusty top freckled with soaked raisins, its bourbon caramel sauce dripping down the sides of the dish. Yea, I was hooked.

My love affair with bread pudding has a start date. I remember it clearly. It was New Year’s Eve 2010. That’s when Bayou on Penn first opened it’s doors in Washington, D.C. and I first tried Chef Rusty’s amazing bread pudding. It’s warm, soft, custard-y center… it’s crusty top freckled with soaked raisins, its bourbon caramel sauce dripping down the sides of the dish. Yea, I was hooked.

Ok, so I actually tried it in the week leading up to the grand opening (lucky me) because it just so happens I was employed there. But, regardless of my potentially biased opinion, I still say it is the BEST bread pudding to ever grace this green earth. Not to mention I now have almost 4 years of customer feedback validating my opinion. I just love when people agree with me, don’t you?

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Let’s be serious, I served trays of his bread pudding at my wedding rehearsal dinner in lieu of a cake. Just saying.

Alas, I have moved to Australia… a mere 10,000 miles from Chef Rusty’s amazing pudding and I’m left to fend for my self. So I have. And quite well indeed. Now, don’t get too excited, you definitely aren’t getting his recipe, since I don’t even have it myself… but you are getting MY recipe with a seasonal twist, just in time for Thanksgiving. And it’s pretty damn good. My husband goes as far as to say it’s as good. Don’t tell the Chef he said that though.

Serves 12 

*Scroll down for printable recipe*

This recipe requires 4 hrs. fridge time or can be done overnight. Make-ahead is always nice when it comes to Thanksgiving!

INGREDIENTS: 

10 crusty dinner rolls, cubed (or 10 cups your choice of bread… challah, croissant, potato bread, etc.)

6 large eggs 

1/2 cup sugar

1/2 cup brown sugar

1-1/4 cups pure pumpkin puree 

2 tsp pumpkin pie spice 

2 tbsp pumpkin butter

1 tsp vanilla 

1 tsp salt 

2 cups whole milk 

3 cup half-and-half

1-1/2 cups pecan halves (toasted)

1 cup dried cranberries 

Toppings: 

maple syrup (the REAL stuff… none of that maple-flavored crap)

freshly whipped cream 

powdered sugar (optional)

ground cinnamon (optional)

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

PROCESS: 

***Stage 1

Preheat oven to 350F / 175c.

Cube or tear your bread into 1″ pieces. Bake in the oven for 10-15, minutes rotating as needed, until toasted and lightly browned. Set aside.

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

In a large bowl, lightly whisk the eggs. Add sugar, brown sugar, pumpkin, pumpkin pie spice, pumpkin butter, vanilla and salt and whisk until well blended. slowly whisk in half-and-half and milk.

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com  Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com  Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Lightly grease a 9×13 dish and add toasted bread cubes.

Pour custard mixture over bread cubes and press down gently with a fork to moisten the cubes. Cover and leave in fridge for 4 hours (or overnight) to set.

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

***Stage 2

When ready, preheat oven again to 350F / 175c.

Place dried cranberries in a medium size bowl and cover with warm water to re-hydrate for 10 minutes. Drain and set aside.

While the cranberries are plumping up, toast your pecans. Place pecan halves in a medium fry pan over low heat and toast, flipping often, for about ten minutes, until well browned and smelling lovely. Set aside

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

When your cranberries and pecans are ready, remove pudding mixture from the refrigerator. Add the pecans and cranberries to the mixture, pressing them down gently with a spatula to incorporate them into the pudding.

Bake the pudding for 1 hour, loosely covered with tin foil to prevent the top from scorching. [You can do this in a water bath if you want, as I have done here but it’s not necessary. If so, place your baking dish full of pudding mixture in a larger baking dish and fill a little over halfway with boiling water before placing in the oven.]

After 1 hour, remove foil and continue to bake for another 20-30 minutes until no moisture is visible when poked with a fork and the top is nicely browned and ever-so-slightly crispy.

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Remove from oven and cool for 30 minutes to allow pudding to set and to avoid horribly scalding your tongue.

Serve topped with cinnamon, powdered sugar, maple syrup (ONLY THE REAL KIND!!), and freshly whipped cream. Sweeten your fresh whipped cream as you like, but the pudding with maple syrup is sweet enough that you really don’t need to.

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

Thanksgiving Pumpkin Bread Pudding with Cranberries and Pecans Recipe | www.whiskeyandchanel.com

If for some odd reason there are leftovers, store tightly covered in the fridge and reheat in the oven at 325 F / 160c, loosely covered with foil, for at least 15 minutes.

Cheers!

Pumpkin Bread Pudding

  • Servings: 12
  • Time: 5 hrs
  • Difficulty: easy
  • Print

Pumpkin Bread Pudding

Ingredients

10 crusty dinner rolls, cubed (or 10 cups your choice of bread… challah, croissant, potato bread, etc.)

6 large eggs 

1/2 cup sugar

1/2 cup brown sugar

1-1/4 cups pure pumpkin puree 

2 tsp pumpkin pie spice 

2 tbsp pumpkin butter

1 tsp vanilla 

1 tsp salt 

2 cups whole milk 

3 cup half-and-half

1-1/2 cups pecan halves (toasted)

1 cup dried cranberries 

Toppings:

maple syrup (the REAL stuff… none of that maple-flavored crap)

freshly whipped cream 

powdered sugar (optional)

ground cinnamon (optional)

Process

***Stage 1

Preheat oven to 350F / 175c.

Cube or tear your bread into 1″ pieces. Bake in the oven for 10-15, minutes rotating as needed, until toasted and lightly browned. Set aside.

Lightly grease a 9×13 dish and add toasted bread cubes.

In a large bowl, lightly whisk the eggs. Add sugar, brown sugar, pumpkin, pumpkin pie spice, pumpkin butter, vanilla and salt and whisk until well blended. slowly whisk in half-and-half and milk.

Pour custard mixture over bread cubes and press down gently with a fork to moisten the cubes. Cover and leave in fridge for 4 hours (or overnight) to set.

***Stage 2

When ready, preheat oven again to 350F / 175c.

Place dried cranberries in a medium size bowl and cover with warm water to re-hydrate for 10 minutes. Drain and set aside.

While the cranberries are plumping up, toast your pecans. Place pecan halves in a medium fry pan over low heat and toast, flipping often, for about ten minutes, until well browned and smelling lovely. Set aside

When your cranberries and pecans are ready, remove pudding mixture from the refrigerator. Add the pecans and cranberries to the mixture, pressing them down gently with a spatula to incorporate them into the pudding.

Bake the pudding for 1 hour, loosely covered with tin foil (to prevent the top from scorching).

After 1 hour, remove foil and continue to bake for another 20-30 minutes until no moisture is visible when poked with a fork and the top is nicely browned and ever-so-slightly crispy. Remove from oven and cool for 30 minutes to allow pudding to set and to avoid horribly scalding your tongue.

Serve topped with cinnamon, powdered sugar, maple syrup (ONLY THE REAL KIND!!), and freshly whipped cream. Sweeten your fresh whipped cream as you like, but the pudding with maple syrup is sweet enough that you really don’t need to.

This entry was posted in Cranberry, Holiday, Pumpkin, Sweet Eats and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Pumpkin Bread Pudding with Cranberries and Pecans

  1. adifranza says:

    Hi Laura,

    I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!

    Thanks, and Happy Almost Thanksgiving!
    Ashley DiFranza and The Twin Pines Landscaping Team

    Like

    • Ashley- thanks so much for wanting to include this in your holiday collection! You are more than welcome to share the recipe and photos as long as they’re credited. I hope everyone enjoys it! And please let me know when you post it so I can check out the rest of the recipes you’ve included 🙂

      Like

  2. Leah says:

    OK, this is definitely going in the fridge Wednesday night along with my brining turkey. One question, though: Did I see that you baked the pudding in a pan inside another pan with water? This pudding looks so good I wish I had it RIGHT NOW.

    Liked by 1 person

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