Hamdi Saidani Bobby Flay’s Pumpkin Bread Bread Pudding combines rich ingredients like brown sugar, cinnamon, eggs, and pumpkin into a delectable dessert. With a total preparation and baking time of 80 minutes, this recipe yields servings for eight hungry guests.
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🧡Why You’ll Love This Pumpkin Bread Bread Pudding Recipe:
- Comforting Flavor: Indulge in the cozy, autumnal blend of pumpkin, cinnamon, and spices.
- Great for Leftovers: Enjoy leftovers for breakfast or as a sweet snack throughout the week.
- Easy to Make: Simple ingredients and straightforward instructions make this recipe perfect for beginners.
❓What Is Bobby Flay Pumpkin Bread Pudding Recipe?
Bobby flay pumpkin bread bread pudding crafted from a blend of pumpkin, spices, sugars, eggs, and milk-soaked French bread cubes, Pumpkin Bread Bread Pudding offers a cozy, autumn-inspired twist on the classic bread pudding.
🌰 Bobby Flay Pumpkin Bread Pudding Ingredients
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (105g) granulated sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups half and half
- 1 cup whole milk
- 1 (15 oz) can pumpkin
- 1 tsp vanilla extract
- 1 (16 oz) loaf hearty crusty French bread, such as La Brea, cut into 1-inch cubes
- Salted caramel sauce, for serving (see footnotes for recipe)
- 1/2 cup toasted pecans, chopped, for serving
- Sweetened whipped cream, for serving
🍞 How To Make Bobby Flay Pumpkin Bread Pudding
- Mix brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, eggs, egg yolks, half and half, milk, pumpkin, and vanilla extract in a bowl.
- Place bread cubes in a large bowl. Pour the mixture over the bread cubes and gently toss to coat. Let it sit for 10 minutes.
- Set your oven to 350 degrees Fahrenheit.
- Transfer the mixture to a buttered baking dish. Bake for about 45-50 minutes, until it sets.
- Let it cool for a few minutes after baking.
- Cut and serve with salted caramel sauce, pecans, or sweetened whipped cream.
💭Recipe Tips
- Cubed Bread Consistency: Ensure the bread cubes are evenly sized for uniform soaking and baking.
- Soaking Time: Allow the bread to absorb the pumpkin mixture for at least 10 minutes to maximize flavor infusion.
- Buttered Baking Dish: Grease the baking dish generously to prevent sticking and facilitate easy serving.
🍨 What To Serve With Pumpkin Bread Pudding?
Serve Pumpkin Bread Bread Pudding with salted caramel sauce, toasted pecans, sweetened whipped cream, vanilla ice cream, maple syrup, powdered sugar, and fresh berries.
🎚 How To Store Leftovers Pumpkin Bread Pudding?
- In the fridge: Store leftovers pumpkin bread bread pudding in an airtight container for 3 days.
- In the freezer: Store leftovers pumpkin bread bread pudding in a freezer-safe container for 3 months.
🥵 How To Reheat Leftovers Pumpkin Bread Pudding?
- In the oven: Cover leftovers pumpkin bread pudding with foil, and reheat for 4 minutes at 350°F .
- In the microwave: Reheat leftovers pumpkin bread pudding on medium power for 1-2 minutes.
- In the air-fryer: Reheat leftovers pumpkin bread bread pudding for 5-7 minutes at 350°F.
FAQ’S:
Can I Use Homemade Pumpkin Puree Instead Of Canned?
Yes, you can substitute homemade pumpkin puree for canned pumpkin in this recipe. Ensure the homemade puree is smooth and well-drained to achieve the desired consistency.
How Can I Prevent The Bread From Becoming Soggy?
To prevent the bread from becoming soggy, ensure that the bread cubes are evenly coated with the pumpkin mixture and allow them to soak for the recommended 10 minutes.
Can I Use Almond Milk Instead Of Whole Milk?
Yes, you can substitute almond milk for whole milk in this recipe. Almond milk adds a subtle nutty flavor and works well as a dairy-free alternative.
Can I Make Pumpkin Bread Bread Pudding With Leftover Pumpkin Pie?
Yes, you can repurpose leftover pumpkin pie by cutting it into cubes and using it in place of bread in this recipe. The pumpkin pie filling will add a rich and sweet flavor to the bread pudding, creating a deliciously indulgent dessert.
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Bobby Flay Pumpkin Bread Pudding Nutrition Facts
- Calories: 277
- Calories from Fat: 63
- Fat: 7g
- Saturated Fat: 3g
- Cholesterol: :105mg
- Sodium: 293mg
- Potassium: 225mg
- Carbohydrates: 44g
- Fiber: 2g
- Sugar: 20g
- Protein: 6g
- Calcium: 106mg
- Iron: 2.4mg
Bobby Flay Pumpkin Bread Pudding
Description
Bobby Flay’s Pumpkin Bread Bread Pudding combines rich ingredients like brown sugar, cinnamon, eggs, and pumpkin into a delectable dessert. With a total preparation and baking time of 80 minutes, this recipe yields servings for eight hungry guests.
Ingredients
Instructions
- Mix brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, salt, eggs, egg yolks, half and half, milk, pumpkin, and vanilla extract in a bowl.
- Place bread cubes in a large bowl. Pour the mixture over the bread cubes and gently toss to coat. Let it sit for 10 minutes.
- Set your oven to 350 degrees Fahrenheit.
- Transfer the mixture to a buttered baking dish. Bake for about 45-50 minutes, until it sets.
- Let it cool for a few minutes after baking.
- Cut and serve with salted caramel sauce, pecans, or sweetened whipped cream.
Notes
- Cubed Bread Consistency: Ensure the bread cubes are evenly sized for uniform soaking and baking.
Soaking Time: Allow the bread to absorb the pumpkin mixture for at least 10 minutes to maximize flavor infusion.
Buttered Baking Dish: Grease the baking dish generously to prevent sticking and facilitate easy serving.