Got a taste for pumpkin? This dessert is like pumpkin pie and bread pudding rolled into one, using pumpkin purée (it’s not cheating!) It makes a comforting dessert or hearty breakfast. Try making it with leftover raisin bread, or even leftover burger or hot dog buns.
Pumpkin Spice Bread Pudding
1 cup pumpkin purée
4 large eggs
1 cup brown sugar
1 1/2 cups milk
2 tsp vanilla
1 tsp cinnamon
1 tsp ground ginger
1 large day-old loaf of crusty bread, challah or brioche, cut into 3/4-inch cubes
1/2 cup raisins
whipped cream, for serving (optional)
Preheat oven to 350°F. Butter six ramekins or other small oven-proof dishes.
In a large bowl, whisk together the pumpkin, eggs, sugar, milk, vanilla, cinnamon, ginger, allspice and salt.
Toss in the bread cubes, and stir gently to evenly coat; stir in the raisins. Cover and refrigerate for at least an hour, stirring once or twice.
Divide among prepared dishes and bake for 30–40 minutes, until golden, puffed and set. Serve warm, with whipped cream. Serves 6.
Originally published in ParentsCanada magazine, October 2014.