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Do Try This At Home: Pumpkin Bread Pudding with Warm Caramel Sauce

Posted Dec 29 2008 4:57pm

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A few of you asked for the Pumpkin Bread Pudding recipe about which I posted yesterday. Since I wasn’t entirely thrilled with the pumpkin bread on its own, and I was most assuredly dissatisfied with the sweetened condensed milk (the base for the caramel sauce) on its own, I hadn’t intended to post the recipe.

But you know what they say about the sum of individual parts. . . despite the haphazard way the dish came together, it ended up being a winner, so I’ll try to reconstruct the recipe here.  It was a huge hit and would make a spectacular New Year’s Eve dessert served in wine or martini glasses.

Pumpkin Bread Pudding with Warm Caramel Sauce (GF option)

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With pumpkin in both the bread and the “custard” in which it bakes, this pudding is definitely rich in pumpkin.  Lightly spiced, this moist bread pudding is highlighted with a rum-infused caramel sauce. 

For the Bread Pudding:

1 pre-baked pumpkin quick bread, such as the one in Simple Treats or this or this   (for GF) or this  (not vegan) or  this (I didn’t add raisins or nuts to mine, however)

1/4 cup (60 ml.) old-fashioned rolled oats (not quick or instant)

2  cups (480 ml.) vanilla rice , soy or almond milk

1/2 cup (120 ml.) packed pumpkin purée (not pie filling)

1 tsp. (5 ml.) pure vanilla extract

1/2 cup (120 ml.) agave nectar, light or dark

1 Tbsp. (15 ml.) organic cornstarch or arrowroot powder

1/8 tsp. fine sea salt

For the Caramel Sauce:

1 recipe of this condensed milk (I used almond milk)

about 1/4 cup brown rice syrup

about 1/4 cup coconut oil

2-4 Tbsp. (30-60 ml.) rum, if desired

pinch fine sea salt

Preheat oven to 350 F (180 C).  Lightly grease a nonreactive (glass or ceramic) 9-inch (22.5 cm.) square pan or soufflé dish.

Slice the bread into thick slices, about 2 inches (5 cm.) thick.  Place on a cookie sheet and bake for about 10 minutes on each side to dry out the bread somewhat (alternately, if you’ve already got stale bread–great!).  Cool the bread and break it into bite-sized chunks; place in a large bowl.

In a blender, grind the oats until they are the consistency of a coarse meal.  Add the remaining ingredients and blend until smooth.  Pour the mixture over the bread in the bowl, pushing the bread down with the back of a spoon so that all pieces are submerged.  Allow to sit 20-30 minutes, pressing the bread back down occasionally, until the bread is completely soaked through (there may still be liquid left in the bottom of the bowl; this is fine).

When the bread is all soaked, spoon the mixture into the prepared pan, and smooth the top as best you can.  

Bake in preheated oven 40-50 minutes, until puffed and browned on top and a knife inserted in the centre comes out wet but clean.  Allow to cool at least 10 minutes before serving.  Serve warm with caramel sauce, at room temperature, or cold.  Makes 8-12 servings. 

Caramel Sauce:

Follow directions for sweetened condensed milk, cooking until the milk is reduced to 1 cup.  Add remaining ingredients and heat over medium-low heat until the mixture starts to bubble; then continue to cook for another 5-10 minutes until the sauce is thick and has darkened.  To test if it’s ready, pour about a teaspoon of the sauce into a small, chilled bowl.  If it thickens to the desired consistency, it’s ready; if it’s still too thin, cook and stir another 5-10 minutes.  Pour over warm pumpkin bread pudding.

Last year at this timeEncomium to the Soap Star Bloggers

      
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