Perfect for when you have the whole family coming over for Sunday lunch.
Spiced pumpkin bread pudding
- 310ml (1¼ cups) pumpkin purée
- 2 large eggs
- 125ml (½ cup) oil
- 140g (¾ cup) brown sugar
- 80ml (1/3 cup) buttermilk
- 240g (2 cups) cake flour
- 5ml (1 tsp) baking powder
- 2,5ml (½ tsp) ground cloves
- 2,5ml (½ tsp) ground ginger
- 2,5ml (½ tsp) ground allspice
- 60ml (¼ cup) pecan nuts, roasted and chopped, plus extra for serving
- 250ml (1 cup) full-cream milk
- 250ml (1 cup) fresh cream
- 6 large egg yolks
- 80ml (1/3 cup) castor sugar
- 100g pumpkin purée
- 5ml (1 tsp) vanilla extract
- 10ml (2 tsp) ground allspice
To make the bread, preheat the oven to 180°C. Lightly grease a loaf tin.
In a large bowl, mix together the pumpkin purée, eggs, oil, sugar and buttermilk until well combined.
Sift the flour, baking powder and spices into the egg mixture and gently fold in the pecan nuts.
Pour into the loaf tin and bake until a skewer inserted in the middle comes out clean, about 40 minutes. Leave to cool before slicing.
For the custard, heat the milk and cream in a pot until boiling point.
Whip the eggs and sugar in a mixing bowl until light and creamy. Add the pumpkin purée, vanilla extract and allspice and mix well. Pour in the cream mixture and mix until well combined.
Pour the mixture back into the pot and cook on a low heat until it starts to thicken.
Arrange pumpkin bread slices in a large baking dish. Pour the custard over the bread and leave to stand for about 10 minutes.
Place the baking dish in a roasting pan of water that reaches halfway up the baking dish. Sprinkle with extra pecan nuts, bake for 20 minutes and serve hot.