Pumpkin Bread Pudding With Dutch Honey Syrup
I invented this because I don't like dry bread puddings but prefer the moist rich variety. So here is my version of an old favorite. Rich and moist but less sweet and thus the option of Dutch Honey #71143 for a topping. The family has dubbed it a favorite.
- Ready In:
- 1hr 15mins
- 10 cups whole wheat bread (1 loaf)
- 6 eggs
- 3 - 3 1⁄2 cups milk (whole works best)
- 1 cup brown sugar
- 1 (15 ounce) can pumpkin
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg (optional)
- 1⁄2 teaspoon ginger (optional)
- 1⁄4 teaspoon cardamom (optional)
- 1⁄2 - 1 cup raisins
- 1 -2 cup chopped walnuts
- Place the bread crumbs in a large oversize bowl. The measurements need to be close but no need for exactness here. You can use any unflavored bread, challah, white, even raisin bread. Stale is best but not dry.
- In another medium bowl beat the eggs.
- Add 3 cups milk, sugar, pumpkin and spices in the bowl and mix well with a wire whisk.
- Pour the egg and milk mixture into the bread crumbs and stir. Let the bread soak up the milk and add more milk if it is too dry. It may vary depending on your bread.
- Add raisins and nuts.
- Pour into a well sprayed large casserole dish if it has a lid it will be better. It needs 1-2 inches of head space. Add milk if needed to fill holes.
- Cover with lid or foil and bake at 350 degrees for about 1 hour or until a skewer comes out clean. This will or should stay moist and soft not dry.
- You may also use a crockpot on low for 4-6 hours. Your crockpot liner works well in the oven too.
- While it is cooking make the Dutch Honey (recipe #71143). Just in case you have a sweet tooth in the house.
- Serve cool, cold, warm, or hot. Trust me it is good in all forms.