Pumpkin Bread Pudding
2 hrs 45 min + overnight chill9 servings
A layered dessert of spiced pumpkin bread alternating with pumpkin pudding and whipped cream, chilled overnight.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepCoat a 9×5 loaf pan with nonstick spray and line with parchment paper | |||||||||
| 255 g 100% pure pumpkin | Whisk pumpkin, brown sugar, maple syrup, oil, egg & vanilla | Whisk in baking soda, baking powder, salt, pepper, pumpkin pie spice & cinnamon | Whisk in flour | Pour into pan, spread even, bake 350°F / 175°C, 28–32 min until toothpick clean | Cool 15 min at room temperature, transfer to rack, chill 45 min | Cut pumpkin bread in half lengthwise, chop into 22 pieces | Layer 11 bread pieces, half remaining pudding, 11 bread pieces, remaining pudding, whipped cream | Dust with cinnamon, chill overnight uncovered | |
| 100 g light brown sugar, packed | |||||||||
| 2 tbsp pure maple syrup | |||||||||
| 56 g vegetable oil | |||||||||
| 1 large egg | |||||||||
| 1 tsp vanilla extract | |||||||||
| 1/2 tsp baking soda | |||||||||
| 1/4 tsp baking powder | |||||||||
| 1/4 tsp kosher salt | |||||||||
| 1/4 tsp cracked black pepper | |||||||||
| 1/2 tbsp pumpkin pie spice | |||||||||
| 1 1/2 tsp ground cinnamon | |||||||||
| 128 g all-purpose flour or 1-to-1 gluten-free baking flour | |||||||||
| 135 g granulated sugar | Whisk sugar, cornstarch, cinnamon & salt | Slowly whisk in milk until smooth | Whisk in egg yolks & pumpkin | Cook over medium heat, whisking constantly, 10 min until thickened | Transfer to bowl, cover with plastic wrap, chill 30 min | Fold less than half whipped cream into cooled pudding | Spread thin pudding layer into 8×8 pan | ||
| 2 tbsp cornstarch | |||||||||
| 2 1/2 tsp ground cinnamon, plus more for dusting | |||||||||
| 1/4 tsp kosher salt | |||||||||
| 360 g whole milk | |||||||||
| 3 large egg yolks | |||||||||
| 128 g 100% pure pumpkin | |||||||||
| 115 g full fat cream cheese, room temperature | Whip cream cheese & powdered sugar on medium-high until smooth | Slowly trickle in heavy cream on medium speed, scrape bowl, mix to thin | Increase to high speed, whip 3 min until firm peaks | ||||||
| 2 tbsp powdered sugar | |||||||||
| 480 g heavy whipping cream | |||||||||
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