Pumpkin Pie Bread Pudding

Shhh…It’s in the oven ;) I am totally gonna eat some tonight!  So, I was standing around, yelling at the Olde Man about chocolate and dessert and eaten peaches and the abomination of belly-worship while eyeballing the leftover Challah and inspiration struck! I wanted mooore bread pudding, my current favorite obsession, but something more…spicy. I checked the cupboards and spied pumpkin.  AhHA! Pumpkin pie bread pudding!  I quickly cobbled together the standard stuff: 2 cups of milk, 2 eggs, 1/2 cup of sugar, pumpkin pie spices (all spice, cinnamon, ginger, nutmeg, etc) and went to work!  After I popped it in the oven I thought to check the “tubes and discovered someone beat me to the punch, sigh.  And the recipe is superior to mine, since it has MASCARPONE!!  so ignore me while I sob and eat my inferior recipe, and leave you with the much kewler one I found.

Source: http://www.desktopcookbook.com/recipe.asp?ID=16404


1 1 pound loaf challah bread

2 T unsalted butter

3/4 c. mascarpone

3/4 c. plus 2 T firmly packed light brown sugar

1 15-oz can pumpkin

1 T peeled and grated fresh ginger

1 1/4 t ground cinnamon

1/2 t ground nutmeg

1/4 t ground allspice

1 1/2 t vanilla

1/2 t salt

4 eggs

2 egg yolks

2 c. milk

1/4 c butter

2/3 c firmly packed dark brown sugar

pinch salt

1/4 c whipping cream



To make pudding: Slice off the side, bottom and top crusts from the loaf about 1/4 inch thick and reserve. Cut the rest of the loaf into 1/2-in cubes and set aside. Butter a springform pan with the 2 T of butter. Line the pan, starting with the sides and finishing with the bottom, with the reserved crusts in a neat, single layer, placing the pieces cut side facing inward. Trim where necessary to prevent overlapping, and patch as needed.


In a large mixing bowl, use a rubber spatula to blend together the mascarpone and brown sugar until completely smooth. Whisk in the pumpkin, spices, vanilla and salt. Add the eggs and yolks, one at a time, whisking until each one is completely incorporated. Stir in the milk until mixture is well-blended. Fold in the cubed bread.


Use a large pice of aluminum foil to wrap around the bottom and up the sides of the pan, keeping the top completely open. Pour the custard mixture into the crust-lined pan. Gently pat down any floating bread cubes with a spatula. Let the mixture soak for at least an hour or up to overnight, covered in plastic wrap in the frig.


Preheat the oven to 350 degrees with the oven rack in the middle position. Place bread pudding wrapped in foil in a roasting pan on the oven rack. Fill roasting pan with hot water 1 inch deep. Bake for 1 hour and 15 mins to 1 hr and 25 mins. Pudding will be puffed and golden brown; knife inserted will come out streaked but not wet. Serve with caramel sauce: Melt butter with brown sugar and salt until bubbling and hot. Turn heat to low and carefully add cream, whisking until smooth. When sauce boils again, remove from heat. Allow to cool to room temp and thicken.