Pumpkin Bread Pudding with Vanilla Bean Creme

I could pretend that this was just a dessert that I made a few days ago to enjoy pre-Christmas. But, the truth is, I am so behind on posting that I made this several days before Thanksgiving. I know, some of you may have gasped, but its all relative.

This was unbelievable. I do enjoy bread pudding as a whole (my love I think I inherited from my father, along with my sweet tooth. Thanks, Dad), but I'd hazard a guess that even if you don't like bread pudding, you would like this as well. Especially if you like pumpkin.

Do I need to tell you where this recipe came from? Well, in case you missed it, Pioneer Woman was on an episode of showdown with Bobby Flay and this was Bobby's dessert. Of course, I had the episode recorded so Spice and I could be SURE to watch it!

Pumpkin Bread Pudding with Vanilla Bean Creme
Bobby Flay, Food Network

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing


• 1 3/4 cups all-purpose flour


• 1/2 teaspoon fine salt


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon ground allspice


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon ground cloves


• 1 1/2 cups sugar


• 1/4 cup vegetable oil


• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree


• 2 large eggs


• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.



Bread Pudding:

• 2 cups heavy cream


• 1 cup whole milk


• 1 vanilla bean, seeds scraped


• 6 large egg yolks


• 1/2 cup granulated sugar


• 3 tablespoons pure maple syrup


• 1 cup pureed pumpkin


• 2 tablespoons bourbon

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme:

• 2 cups half-and-half


• 1/2 vanilla bean, seeds scraped


• 5 large egg yolks


• 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.