Pumpkins. Yes, you saw them all over the internet last month. Since it was October, the month of Halloween, there were plenty of pumpkin recipes around to try. Now that it’s November, do you have an abundance of pumpkin puree over? If you do, then this is the recipe to try.
I have never been particularly fond of pumpkins, either as they are, or in anything else. That mushy, stringy orange-yellow goop. What do you do with it? I do think that pumpkins are pretty, on the outside, with their orange or yellow-brown skins, little imperfections, and rough skins, also the shapes and sizes vary so greatly. However, once you cut one open, what is revealed is a yellow flesh, and a net of seeds and pumpkin ‘cobwebs’ that get tossed, or if you prefer, the seeds are roasted.
Now, pumpkin seeds I like. I even roasted my own for the first time this year. I know, I really got into it! I roasted pumpkins, made puree, roasted the seeds and even baked different pumpkin inspired recipes!
Whenever I think of pumpkins, the song covered by Crash Test Dummies comes into my head ‘The Ballad of Peter Pumpkin”…….
Peter Pumpkinhead came to town,
Spreading wisdom and cash around,
Fed the starving and housed the poor…..
…….you can start singing along now.
Pumpkin Bread Pudding. No. Not bread pudding, but pumpkin bread pudding. I don’t remember liking bread pudding, but since I had too much pumpkin bread over, (I baked a really big loaf of pumpkin bread for the first time recently, as you would have seen on my blog), and didn’t want it to go to waste, I decided to try making a bread pudding, with the left-over pumpkin bread.
So, this is how it goes. With the soundtrack of Peter Pumpkinhead in the background, of course.
Peter Pumpkin Bread Pudding (Gluten free, Dairy free, Egg free, Soy free, Oat free, Nut free)
Oven temperature: 180C/355F
Baking time: 30 minutes
- 250g of dry/stale pumpkin bread, cut up into bite size pieces (bread recipe on my blog)
- 1 cup (250ml) of pumpkin puree (I used homemade)
- 1 cup (250ml) of dairy free milk (any will do)
- 1 teaspoon of dark brown sugar
- 1/4 teaspoon of salt
- 1 1/2 teaspoons of ground cinnamon
- 1/4 cup of sultanas, currants or raisins (or a mixture)
- A sprinkling of nuts and cranberries for decoration (optional)
- Preheat oven to 180C/355F
- In an ovenproof bowl or pan, place a single layer of the pumpkin bread (I placed in the oven on 100C for 10 minutes before cutting up, to make the bread a little crispier)
- Sprinkle raisins over the pumpkin bread
- In a jug or bowl, mix the milk, pumpkin puree and sugar
- Pour the milky mixture over the pumpkin bread
- Let the bread soak up the milk mixture for about 15 minutes before baking
- Sprinkle cinnamon over and bake
- Bake in a preheated oven, 180C/355F for 25 – 30 minutes
- Remove from oven, cool slightly, then top with a dollop of plain yoghurt and dark chocolate pieces, or serve with custard, ice-cream, or any way you like.
Note: I didn’t add any extra sugar or spices to the bread pudding, because those ingredients were already in the pumpkin bread, and I didn’t want to overdo the flavouring. If you are using plain bread, or raisin loaf, adjust spices according to your taste preference.
Grab a spoon and dig in! I really did enjoy this pud. It isn’t overly sweet, it’s moist but still crisp, and the flavours blend together so nicely.
Give it a try!
Are you a pumpkin lover? Do you love bread pudding? Do you like pumpkins? Do you love them? Could you rather do without them? Do you just wish that all the pumpkin recipes would stop? Are they just good for carving into Jack-o-lanterns? What are your thoughts? I’d love to hear them…