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πŸŽƒβœ¨ Golden Harvest Pumpkin Bliss: Chef Bradley Ogden’s Heavenly Bread Pudding βœ¨πŸŽƒ

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Pumpkin Bread Pudding πŸŽƒπŸž

Description: This delightful Pumpkin Bread Pudding recipe comes straight from the culinary repertoire of Chef Bradley Ogden, famed for his creations at Caesar’s Palace, as featured in the Christmas Day edition of the Las Vegas Review Journal. Perfect for a festive occasion or a cozy brunch gathering, this decadent dessert embodies the warm flavors of the holiday season. Plus, it’s a time-savvy treat that you can easily prepare ahead of time, making it an ideal choice for stress-free entertaining. Serve it with a dollop of creamy eggnog ice cream or your favorite ice cream flavor for an extra indulgent touch.

Total Time: 1 hour 5 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes

Servings: 8
Calories per Serving: 374.4
Rating: ⭐⭐⭐⭐⭐

Ingredients:

  • 3 tablespoons unsalted butter
  • 5 large eggs
  • 2 cups pumpkin puree
  • 3 cups half-and-half
  • 1/2 cup dark brown sugar
  • 1 cup granulated sugar
  • 3 teaspoons vanilla extract
  • 1 vanilla bean
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 8 slices bread (day-old works well)

Instructions:

  1. Preheat oven to 325Β°F (163Β°C).
  2. Prepare Ramekins: Butter the sides and bottom of 8 eight-ounce ramekins or soufflΓ© dishes, each approximately 2 inches high and 5 inches in diameter.
  3. Prepare Custard: In a large mixing bowl, whisk together eggs, pumpkin puree, half-and-half, dark brown sugar, granulated sugar, vanilla extract, ground cinnamon, and allspice until well combined.
  4. Strain Custard: Pour the custard mixture through a strainer to ensure a smooth texture, then set aside.
  5. Prepare Bread: Remove the crust from the bread slices and cut into eight 3-inch squares, each about 1/2 inch thick. Cut the remaining bread into 3/4-inch cubes, yielding approximately 4 cups.
  6. Assemble Puddings: Place one 3-inch square of bread in the bottom of each buttered ramekin. Top with 1/2 cup of the bread cubes, then pour approximately six ounces of the prepared custard over the bread. Allow the mixture to sit for 30 minutes to ensure the bread absorbs the custard, then top off each ramekin with a little more custard.
  7. Bake: Arrange the filled ramekins in a shallow baking pan filled with water to create a water bath. Bake in the preheated oven for 40 to 45 minutes, or until the custard is set and the tops are golden brown.
  8. Cool: Allow the pumpkin bread puddings to cool to room temperature before serving.
  9. Serve: To serve, carefully unmold the ramekins onto individual plates, ensuring the top side is facing up for an elegant presentation.
  10. Enjoy: Serve the warm pumpkin bread puddings as is or with a scoop of your favorite ice cream on the side for an extra special treat.

Tips:

  • For a richer flavor, consider using brioche or challah bread instead of regular white bread.
  • Make sure to allow enough time for the bread to absorb the custard mixture before baking to ensure a creamy texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Indulge in the cozy flavors of fall with this irresistible Pumpkin Bread Pudding recipe, a guaranteed crowd-pleaser that’s sure to become a holiday favorite πŸ‚πŸ.

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