Spiced pumpkin bread pudding

Spiced pumpkin bread pudding

Perfect for when you have the whole family coming over for Sunday lunch.

Spiced pumpkin bread pudding

Serves: 8

Ingredients

  • BREAD

  • 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
  • PUMPKIN CUSTARD

  • 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

Instructions

1

To make the bread, preheat the oven to 180°C. Lightly grease a loaf tin.

2

In a large bowl, mix together the pumpkin purée, eggs, oil, sugar and buttermilk until well combined.

3

Sift the flour, baking powder and spices into the egg mixture and gently fold in the pecan nuts.

4

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.

5

For the custard, heat the milk and cream in a pot until boiling point.

6

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.

7

Pour the mixture back into the pot and cook on a low heat until it starts to thicken.

8

Arrange pumpkin bread slices in a large baking dish. Pour the custard over the bread and leave to stand for about 10 minutes.

9

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.

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