It’s pumpkin season, are you as excited as I am? I can’t wait to start carving jack-o-lanterns out of pumpkins and I know some of you have already started. Feeling the fall spirit I wanted to make something involving pumpkin; I already made the Pumpkin Spice Latte Mousse so I needed something new.
I looked around the kitchen, trying to get inspiration. Then I saw a half loaf of bread that had been sitting for a while going stale. Then it hit me…
Do you know where I’m going with this?! Pumpkin Spice Bread Pudding
Pumpkin Spice Bread Pudding. It sounded heavenly and I imagined it tasting like pumpkin pie without the crust. To me that is heaven as I’m not crazy about the crust. I hunted around to make sure I had everything I’d need to make the Pumpkin Spice Bread Pudding. Eggs, pumpkin, milk, spices, sugar (brown & white). The ingredients were pretty basic and this time of year many people have either fresh or canned pumpkin on hand. It’s likely you have all of the ingredients too, and this is a recipe you’ll definitely want to save.
What’s beautiful about this recipe is the simplicity. I used 1 bowl and 1 whisk to prepare it. Oh, and the measuring spoons.
What I ended up with was almost identical to a pumpkin pie without the crust! It’s delicious but not overly sweet. I’ll be making it again but trying different breads next time. I think a honey wheat bread would be spectacular.
It was more of a custard than bread pudding, which is a positive for anyone not crazy about bread pudding. I had enough left over that I made 2 mini bread puddings as well. They were devoured super quick! So, without further ado (and rambling) here is my Pumpkin Spice Bread Pudding recipe. I hope you enjoy and be sure to tell me if you make this at home!
Pumpkin spice is popping up everywhere lately! Apparently pumpkin spice is the it thing of fall so I jumped on the bandwagon.
Sitting at home in desperate need of groceries I started craving something sweet. Isn’t that how it works – you don’t want something until it isn’t available? I had no milk, no eggs, no butter. To say I was limited to what I could make was an understatement.
I did have yogurt; the same yogurt I binge bought and made this easy coffee cake with. I went scavenging through the cupboards to try to get inspired. I found a bottle of pumpkin pie spice which I immediately grabbed and sat on the counter.
I was making progress!
I found a box of unflavored gelatin, a can of pureed pumpkin and a canister of dried egg whites. I had sugar and some other basic ingredients.
Now I was cooking with fire!
With the limited ingredients I had on hand, and a trip to the store out of the question, I started brainstorming. It didn’t take long for me to decide on a mousse since they’re fairly simple to put together. Get started by adding 1 packet of unflavored gelatin to 1/4 cup of water. Don’t stir, just let the gelatin sit on top of the water.
In a large bowl combine 1 container of coffee flavored yogurt, 3 tablespoons of strong brewed coffee and 2 tablespoons of pureed pumpkin. Mix until everything is uniform.
Add water to the bottom pan of your double boiler and bring it to a boil. In the top pan mix your egg whites (6), sugar (2/3 cup) and salt (just a pinch) with a wire whisk. Continue to whisk occasionally until the sugar is dissolved and the mixture is very hot (not quite boiling).
Add the gelatin to the egg mixture and whip on medium-high speed until it turns thick yet airy. This takes about 5 minutes so I recommend using a stand mixer.
Once the egg mixture has thickened it’s time to add the yogurt mixture. Dump it into the same bowl and either whisk until thoroughly combined or turn the mixer on for 15 seconds, just to incorporate the ingredients.
Pour into ramekins or whatever serving dish you prefer and chill in the refrigerator for 45 minutes at least – overnight for optimum firmness.
Sprinkle the tops with extra pumpkin pie spice when ready to serve and voila. A perfectly simple fall treat.
For even more ideas to quell that pumpkin spice craving check out the following recipes:
Add 1 packet of unflavored gelatin to 1/4 cup of water. Don't stir, just let the gelatin sit on top of the water.
In a large bowl combine 1 cup of coffee flavored yogurt, 3 tablespoons of strong brewed coffee and 2 tablespoons of pureed pumpkin. Mix until everything is uniform.
In the top of a double boiler (water in bottom boiling) mix egg whites, sugar and salt with a wire whisk. Continue to whisk occasionally until the sugar is dissolved and the mixture is very hot (not quite boiling).
Add the gelatin to the egg mixture and whip on medium high speed until it turns thick yet airy - about 5 minutes.
Once the egg mixture has thickened add the yogurt mixture. Dump it into the same bowl and either whisk until combined or turn the mixer on for 15 seconds, just to incorporate the ingredients.
Pour into ramekins or whatever serving dish you prefer and chill in the refrigerator for 45 minutes at least - overnight for optimum firmness.