So Autumn is in full swing and the classic flavours of this season have come to life in my Pumpkin Spiced Bread Pudding!
My mother, when she would bake every single Sunday, would make a bread pudding; you could say it was her specialty. Today I thought I’d relive those days so I came up with a quick recipe that’s fit for the season.
Pumpkins are enjoyed by us here in Jamaica year round but I have always felt that Autumn brings the best pumpkins; the pumpkin vines grow bigger and more beautiful and the heavy fruits we reap from them are full bodied, yellow-orange and packed with great flavour. My pumpkin vine is proof of this; just look how amazing it looks!
For this recipe, I really wanted the flavours to make you feel like the only thing you want to do is cozy up with a blanket, a good book and some bread pudding. The pudding is ooey, gooey, warm and delicious and the chocolate drizzle I added on top really does top it off!
Making this bread pudding is very easy. You’ll need pumpkin of course, some stale/old bread (I used some old beetroot bread), some spices like nutmeg, cinnamon stick and cardamom pods. I kept it healthy by replacing the traditional milk/cream with coconut milk and eggs and sweetener were the other ingredients I used; the sweetener can be maple syrup, honey, Stevia or some other natural sweetener. I used honey.
So first I cooked my pumpkin until it was soft and mashable and while it cooked I made my custard; I simply boiled the coconut milk with the spices (you wanna bring this to a boil slowly so the spices are infused into the milk).
And then I added it slowly to my eggs and sweetener. Chefs call this tempering the eggs; you have to add the hot liquid to the eggs slowly while whisking the hell out of them so you don’t end up with scrambled eggs.
By then, my pumpkin was cooked, (if you don’t have access to fresh pumpkin where you are, canned pumpkin is the best alternative). I mashed the pumpkin and added it to the custard then whisked it in. I left little flecks of pumpkin in the custard because I love the texture of the whole pumpkin in the custard.
Then it’s time for the bread. I cubed my bread up and soaked it in the custard for what seemed like forever. My bread was pretty crusty and old haha, so soaking it took a while.
In the mean time, I preheated my oven to 300°F and oiled my baking ramekins with coconut oil.
Once the bread was thoroughly soaked through with the custard, I spooned the mixture into my ramekins and popped them into the oven. Baking took about 30 minutes but the best bet is to stick the pudding with a tooth pick and when it comes out clean and the custard is longer wet-looking, it’s done!
I melted some dark chocolate and gave my pudding a healthy drizzle but if chocolate isn’t your thing, you can go for whipped cream, fruit, maple syrup, honey or even warmed milk/cream of your choice. Chocolate and pumpkin though… match made in heaven, a must try!
Gordon and I shared one pudding since we were stuffed from dinner and I must say, there is something romantic about warm, spiced pumpkin bread pudding shared with the one you love. It’s the perfect dessert to end a romantic dinner on an Autumn day.
Check out the full recipe below!
Pumpkin Spiced Bread Pudding
A warm and delicious dessert to keep you satisfied this Autumn!
1 1/2 cups coconut milk
1 cinnamon stick
1 teaspoon grated nutmeg
5 pods cardamom, cracked
a pinch of salt
1/4 cup honey
1 cup mashed pumpkin
4 cups old bread, cubed
coconut oil, for oiling ramekins
1/4 cup chocolate sauce (dark chocolate)
- Boil the coconut milk, spices and salt together over low heat for 15 minutes or until the spices become very fragrant.
- In the mean time, whisk the eggs and honey together in a heat proof bowl, set aside.
- Preheat the oven to 300°F.
- Once the milk is infused with the spices, pour it into a measuring cup with a spout. Slowly begin pouring the milk in with the eggs while whisking the eggs quickly; add the milk slowly until the eggs mixture becomes warm/hot, at this point you can add the milk faster and continue whisking.
- Add the pumpkin to the custard and whisk it in.
- Add the cubed bread to the custard and soak until each piece is completely wet.
- Oil the ramekins with coconut oil.
- Spoon the bread pudding mixture into each ramekin. Bake for 30 minutes or until a toothpick inserted comes out clean and the custard itself is set.
- Drizzle the baked puddings with chocolate sauce and serve warm and enjoy!
I hope you shine today!