I hardly every order dessert when we go out to dinner. My husband knows that there are two exceptions. I will almost definitely order dessert if there is a bread pudding or creme brulee on the menu.
Years ago, after eating pumpkin bread pudding at a restaurant, I decided I needed to figure out how to make this so I could have it in my life forever.
I have friends who are not fans of pie and like to have other options on the dessert table after Thanksgiving. Several of them have used this recipe for this special reason. Not only is it SO good, but it’s also easier to make than pie!
Start by cutting up two loaves of French Bread into cubes. Spread them out onto a cookies sheet and let sit till dries out a bit. At least 1 hour, but up to 24 hours.
Next mix up the pumpkin mixture. Use the carton of coconut milk, not canned. Mix all the ingredients together well.
Next add in the dried-out bread cubes.
Take time stirring, and letting it sit to allow the liquid to really soak into the bread.
Pour into a 9×13 baking dish, or into ramekins or half pint canning jars for individual servings. Bake according to the recipe instructions. The individual servings will not need to bake as long a large dish.
After it bakes, let it cool slightly while you prepare the caramel sauce. Melt the butter, add in the corn syrup and brown sugar. Let it heat to a rolling, low boil for 5 minutes. Take it off the heat and whisk in the cream.
Serve warm with caramel sauce and sweetened whipped cream.
Pumpkin Bread Pudding
- 2 cups Canned Pumpkin
- 12 ounces Evaporated Milk
- 3 cups Coconut Milk unsweetened, 24 ounces
- 8 Eggs
- 3 cups Brown Sugar
- 2 teaspoon Cinnamon ground
- 1 teaspoon Nutmeg ground
- ½ teaspoon Cloves ground
- ½ teaspoon Ginger ground
- 2 teaspoon Salt
- 2 Loaves French Bread
- 4 Tablespoon Butter
- 1¼ cup Brown Sugar
- ⅔ cup Corn Syrup white
- ¾ cup Whipping Cream
- Cut up the French Bread into cubes, and spread out on a large cookie sheet. Let sit for a few hours or over night to dry them out a bit.
- Preheat oven to 400°
- In a bowl combine the pumpkin, evaporated milk, coconut milk and eggs together and mix well. In another bowl combine the brown sugar, cinnamon, nutmeg, clove, ginger and salt together and mix well. Combine the pumpkin mixture and brown sugar mixture together then blend well. Set aside until needed. *You may leave mixture at room temperature for up to 2 hours.
- Prepare a 9×13 baking dish by lightly greasing. We lightly spray with oil. Mix the French bread cubes into the pumpkin mix very gently toss to help the bread absorb all the liquid. Pour into the baking dish.
- Bake for 45-50 minutes. If you are cooking individual servings, check them at 30 minutes, then every five minutes after till done. If you stick a butter knife into the center of the pudding and it pulls out mostly clean, then it is done. We recommend to let it sit for about 30 minutes to cool. It falls apart completely if you dish it up right away. It is delicious warm with a fair amount of Carmel Sauce drizzled over each serving, and then topped with freshly, sweetened Whipping Cream.
- Melt butter, add syrup and sugar. Cook till forms very soft ball stage (takes just a few minutes – just wait for it to bubble) Then add the cream, and gently stir in till well blended.