Marvelous Bread Puddings

See also "How to Make Bread Puddings".

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Bread puddings are marvelous. They're an overlooked dessert that shouldn't be. And they are so convenient. When your bread starts to stale, make a bread pudding. You can assemble them several days in advance. When company is on the way, you can stick your bread pudding in the oven.

It's good hot. It's good cold. The leftovers are good for several days.

And you can tweak them and twist them and make them your own. This one started as pumpkin bread pudding but is a marvelous utilitarian recipe.

Getting Started with Your Marvelous Bread Pudding

This is an outstanding bread pudding recipe. It started as a pumpkin bread pudding with our Pumpkin Walnut Bread. But it's not like you think. Most pumpkin bread pudding recipes use bread with pumpkin added. This one, is a yeasted pumpkin bread pudding made with the pumpkin in the bread, not in the pudding.

But we morphed it with other fancy breads.  With these breads, it's no longer a pumpkin bread pudding but a great bread pudding.  The bread makes the difference.

It's made with a lightly spiced custard with a caramel streusel topping and a caramel sauce.  Top it with a dollop of whipped cream or ice cream.  You'll use this bread pudding recipe often.

• California Raisin Bread. It's got lots of raisins and just a touch of orange.
• Swedish Vanilla Almond Bread. It's made with slivered almonds and vanilla.
• Potato Honey Bread. The potato gives it a fine texture that emphasizes the custard.
• Cranberry Nut Bread. It's made with dry cranberries and walnuts.

I like nuts and fruit so I'm likely to add extra nuts and more fruit. The fruit gives it extra sweetness. The cooking makes the fruit soft.

The Recipe

When you're ready to bake your bread pudding, Preheat the oven to 350 degrees. Butter a 13 x 9-inch baking pan.

• 4 cups pumpkin walnut bread, or equal cut into 3/4-inch cubes and allowed to stale for half a day—about 3 slices.
• 1 1/3 cups granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 6 large eggs
• 2 1/3 cups whole milk or half-and-half
• 1/2 cup dried fruit (optional)
• 2 teaspoons Madagascar Vanilla Extract

Directions

1. Stir the granulated sugar and spices together in a large bowl.  Make sure they are well mixed.  Add the eggs, milk, and vanilla. Gently stir the cubed bread into the liquid and let it soak for 10 minutes.
2. Pour the bread and egg mixture into the baking pan. Spoon the topping (recipe follows) over the bread mixture.  Bake for 34 to 38 minutes, or until set. Remove from oven.  Serve with the caramel sauce (recipe follows).

To make the topping:

• 1 cup brown sugar
• 1/4 cup butter
• 1 cup walnut pieces or other nuts
• 1/2 cup dried fruit (optional)

Cut the butter into the brown sugar and nuts until mixed.

To make the caramel sauce:

You can use buttermilk syrup for your caramel  sauce or use the recipe below.

• 3/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/2 milk or half and half
• 1/4 cup butter, melted
• 1 teaspoons vanilla

1. Mix the sugar and cornstarch together in a saucepan.  Add the milk and butter. 
2. Cook over medium heat, stirring often, until the sauce thickens.  Remove from the heat.
3. Add the vanilla and stir.  Serve over the bread pudding, hot or cold.

Baker’s notes:  This is a fine bread pudding without the sauce.  The sauce is rich so you may prefer to just leave it off.