This recipe for Pumpkin Bread Pudding was provided courtesy of Chef Brian Feirstein of Eddie V’s Restaurant at DC Ranch in Scottsdale, Arizona. All the ingredients are readily available at local grocery stores.
Ingredients:
- 1 qt heavy cream
- 1 lb. pumpkin puree
- 12 eggs
- 1 ½ lbs. sugar
- 1 oz. vanilla
- 1 gallon of French 1 inch bread cubes
- 4 oz. of pumpkin seeds toasted
Preparation:
1. Heat cream to a boil
2. Mix together pumpkin puree, vanilla, eggs and sugar
3. Toss in bread, carefully to coat, allow to sit in a warm place for 15 minutes
4. Fill buttered 8 oz. ramekins with mixture
5. Bake at 325 until set (approximately 20 minutes)
6. Remove from ramekins into serving plates
7. Serve with ice cream, whipped cream, and powdered sugar
8. Top with toasted pumpkin seeds
2. Mix together pumpkin puree, vanilla, eggs and sugar
3. Toss in bread, carefully to coat, allow to sit in a warm place for 15 minutes
4. Fill buttered 8 oz. ramekins with mixture
5. Bake at 325 until set (approximately 20 minutes)
6. Remove from ramekins into serving plates
7. Serve with ice cream, whipped cream, and powdered sugar
8. Top with toasted pumpkin seeds
