I have a basic Bread Pudding recipe I use, but alter it for different occasions. I always make it in a Bundt cake pan, it looks prettier and surprises my guests when they dig in. There is no reason to have that old fashion square cut off of bread pudding.
Pumpkin Cheese Bread Pudding
Author: Lori Frazee
Makes: 10-12 servings
- 1 Loaf white bread, pulled apart in pieces
- 1/4 Stick room temperature butter or margarine
- 1/2 Cup Chopped Pecans
- Small can of Pumpkin
- 1/2 Package of Cream Cheese, softened
- 1 Cup Brown sugar
- 6 Eggs
- 3 Cups of Milk
- Cinnamon to taste
- 1 Tablespoon Vanilla
- 2 Cups of Powder Sugar
- Preheat oven to 350
- Prepare Bundt pan by spraying with no stick spray
- Blend Pumpkin and cream cheese together
- In the pan, place a layer of bread pieces, sprinkle with Brown Sugar, a few pecans, some cinnamon, drop in some of the pumpkin and cream cheese, dab little bits of butter through out the mix, continue layers until Bundt Pan is completely full. I like to pack it lightly.
- Beat eggs, add vanilla, and milk, mix completely.
- Slowly pour over the bread mix, evenly as possible
- Place pan on cookie sheet, I like to add water to help the bread pudding evenly bake.
- Bake for 60-70 minutes depending on your oven.
- Make glaze or drizzle with the powder sugar and liquid of choice. I like to add some Cinnamon and use a brandy for my liquid, but water works fine.
- Let Cool, flip pan over, and release bread pudding, drizzle topping and serve.
- If your family likes raisins, they are a nice addition.
- Don't like nuts, leave them out or substitute with your favorite nut.
- Don't own a Bundt Pan, make it in a loaf pan, try a oval shape or any of your favorite baking dishes
- Garnish with whipped cream if you like
- Heat it up, pour some cream over it, that will remind you of your childhood