Pumpkin Bread Pudding with Tipsy Sauce Recipe | Bakepedia

Pumpkin Bread Pudding with Tipsy Sauce

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My late mother made delicious bread pudding on a weekly basis. I was an "ooops" baby at age 40 for her. When I showed an interest in the kitchen, she was delighted as she was getting tired out. I began experimenting, using different breads and flavors using my mother's basic recipe. One day, we used leftover pumpkin bread, which resulted in this recipe.

Pumpkin Bread Pudding with Tipsy Sauce


Author: Facebook - constancesheckler
Serves: 12

Ingredients

  • CAKE:
  • 1/2 cup butter
  • 1 cup dark brown sugar, firmly packed
  • 1 large egg
  • 2 teaspoons baking soda
  • 1 cup canned pumpkin purée
  • 1 tablespoon dark molasses
  • 2 cups all-purpose flour
  • 1 teaspoons ginger
  • 1/2 teaspoon each cinnamon, nutmeg, ground cloves
  • PUDDING:
  • 2 cups dark brown sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 teaspoons pure vanilla extract
  • Cubed pumpkin bread (see recipe above)
  • TIPSY SAUCE:
  • 2 cups brown sugar
  • 1/4 pound butter
  • 1/4 cup light cream
  • 1 square unsweetened chocolate
  • 2 tablespoons bourbon or 2 teaspoons rum extract

Instructions

  1. Preheat the oven to 350 degrees F. For the pumpkin bread, coat an 8 X 12-inch pan with non-stick spray. For the pudding, coat a 13 X 9 X 2-inch pan with non-stick spray
  2. For the pumpkin bread, using electric mixer on low speed, cream butter and sugar; add egg. Slowly add pumpkin and molasses. Sift remaining flour; add baking soda; fold into creamed mixture along with the spices. Pour into prepared 8 X 12-inch pan. Bake 35 to 45 minutes or until a cake tester, inserted into middle, comes out clean. Cool. Cut into cubes.
  3. For the pudding, mix together dark brown sugar, eggs and milk in medium bowl; add vanilla. Pour over cubed pumpkin bread; rest for 10 minutes. Pour pudding mixture into prepared 13 X 9 X 2-inch pan. Bake for 35 to 45 minutes, or until set.
  4. For the sauce, while pudding is baking, combine brown sugar, butter and cream in saucepan. Boil rapidly, NOT stirring, for 5 minutes. Remove from heat; add chocolate and bourbon or extract; stir until completely melted.
  5. Slice pudding and place in individual serving bowls. Serve with tipsy sauce on pudding or on the side.

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