Date-And-Pumpkin Bread Pudding – Country Living

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Servings: 12 Difficulty: Advanced
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International-style hearty and homemade bread that brings home-style flavor to your table
Date-and-Pumpkin Bread Pudding - Country Living recipe image
Date-and-Pumpkin Bread Pudding - Country Living recipe image
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Date-And-Pumpkin Bread Pudding – Country Living

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 0.0

Description

This International bread features Lb loaf unsliced challah, Large eggs. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. brioche, or other egg bread 1 ts Ground ginger 2 tb Butter or margarine 1 ts Ground cinnamon 1 cn (12-oz) evaporated milk 2 ts Vanilla extract 1 1/2 c Half-and-half 1/4 ts Salt 1/2 c Sugar 1/2 c Sliced pitted dates 1/2 c Cooked pumpkin puree or Boiling water -canned pumpkin 1.
  2. Cut bread into 1-inch-thick slices.
  3. Toast bread slices.
  4. In 2-quart saucepan, melt butter over low heat.
  5. Remove from heat.
  6. Brush one side of each bread slice wih butter.
  7. Cut buttered bread into 1 -inch cubes and place in greased 1 1/2-quart casserole or baking dish.
  8. In same saucepan, with wire
  9. whisk ,
  10. combine undiluted milk, half-and-half, sugar, and pumpkin until smooth.
  11. Heat over low heat until bubbles appear around side of pan.
  12. Remove from heat.
  13. In medium-size bowl, lightly
  14. whisk eggs with ginger, cinnamon, vanilla, and salt until well mixed;
  15. beat in about a cup of pumpkin mixture.
  16. Pour egg mixture into remaining pumpkin mixture and mix well.
  17. Pour pumpkin-egg mixture over bread and
  18. let stand until bread absorbs most of the liquid-about 15 minutes.
  19. Heat oven to 350'F.
  20. Fold dates into bread pudding until well mixed.
  21. Place casserole in 13- by 9-inch baking pan.
  22. Pour 1 inch of boiling water into pan.
  23. Bake bread pudding 1 1/4 hours or until firm around edge of casserole but soft set in center.
  24. Cool pudding on wire rack at least 30 minutes before serving.
  25. Serve pudding warm or cool to room tempera- ture.
  26. Store pudding in the refrigerator.
  27. bake this recipe in a pumpkin,
  28. cut top off a 5- to 6-lb pumpkin and
  29. remove seeds and fibers.
  30. Cut decorative edge on top of pumpkin, if desired.
  31. Place pumpkin in 9-inch-square baking pan.
  32. Bake pumpkin 30 minutes.
  33. Meanwhile, prepare bread pudding mixture and pour into partially baked pumpkin.
  34. Bake 1 1/2 hours longer or until knife inserted near center comes out clean.
  35. Country Living/Sept/93 Scanned & fixed by DP & GG

Nutrition Facts

Servings 12

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, bread, challah, country, dateandpumpkin, eggs, international, large, living, loaf, pudding, pumpkin, title, unsliced, vegan
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