Pumpkin Bread and Butter Pudding
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A comforting and flavorful dessert that transforms leftover Halloween pumpkin into a delightful bread and butter pudding, combining the sweetness of pumpkin with the classic comfort of bread pudding.
00:35:00 total
Serves 8
medium
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Ingredients
- pumpkin - watch the video to see (seeds removed, skin peeled, microwaved until fully cooked, then candied with brown sugar)
- egg yolk - 250g (approximately 10 yolks)
- sugar - 00g
- milk - 325ml
- UHT whipping cream - 325g (can substitute with double cream or pouring cream)
- nutmeg - watch the video to see (a touch)
- salt - watch the video to see (a pinch)
- vanilla essence - watch the video to see (a touch)
- bread trimmings - watch the video to see (standard white sandwich loaf recommended)
- walnuts - watch the video to see
- raisins - watch the video to see (can be soaked in brandy for extra flavor)
- brown sugar - watch the video to see (for candying pumpkin)
- butter - watch the video to see (for caramelizing pumpkin and deglazing)
Instructions
- Prepare the Pumpkin: Remove seeds and skin from the pumpkin. Slice and microwave until fully cooked. Candy in a little bit of brown sugar.
- Make the Custard: Whisk together egg yolks and sugar. In a pan, heat milk and whipping cream to a gentle boil, add nutmeg and a pinch of salt. Combine with the egg mixture and add vanilla essence.
- Prepare the Dry Mix: Pulse bread trimmings, walnuts, and raisins in a food processor to desired consistency.
- Cook the Pumpkin: Caramelize the microwaved pumpkin in a pan with a touch of sugar and a knob of butter.
- Assemble the Pudding: Layer the bread mix and caramelized pumpkin in a loaf tin, alternating with the custard mix. Ensure the bread is saturated but retains some texture.
- Bake: Bake at 160°C for about 35 minutes until the pudding has a slight wobble to it.
- Serve: Allow to cool slightly. Serve with a caramelized top, ensuring it's soft and gooey in the middle.
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