Pumpkin Bread Pudding with Apple Cider Butter Sauce

It's fall, y'all.  Isn't it mandatory that we all make hoards of dishes using apples and pumpkin?  I've got a recipe to share that combines the two. My Pumpkin Bread Pudding with Apple Cider Butter Sauce will be right at home on your kitchen table on a crisp, fall day ... and can be served either as a dessert or a brunch dish.

You get to decide if you'd like to serve it warm or cold ... many have preferences on this usually based on how it was served to them growing up.  For me, I enjoy and prefer it warm when it is first baked, but relish it cold the next day after the leftovers have been stored in the fridge overnight, as well.

Regarding the bread called for in bread pudding, one can simply purchase a nice loaf of crusty bread (Italian or French, for example) to cut up into cubes once it is a bit stale.  I actually save up leftover, day-old bread on a weekly basis and toss pieces into the freezer in a large zip-top bag to use in bread puddings and dressing (a.k.a. "stuffing") down the road.  Sometimes I might even save a couple of leftover yeast donuts, plain bagels or pieces of cinnamon raisin bread in the freezer, as well.  When I've got a sufficient amount tucked away, there's little that I love more than making bread pudding.

NOTE:  The recipe calls for 3 whole eggs and 2 yolks.  Use the amount called for if you like bread pudding pretty "custardy."  If you like it a little firmer and dryer, use 1 less whole egg.

Yields 6 - 8 servings.


Ingredients:

FOR THE BREAD PUDDING -

3/4 cup canned pumpkin puree
1/2 cup whole milk
1 cup heavy cream
3 whole eggs plus 2 yolks
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground clove

A few grates of nutmeg
1/4 teaspoon salt
6 cups stale cubed bread
3/4 stick butter, melted
1 large apple, diced

FOR THE APPLE CIDER SAUCE -

1 stick butter
1 pound confectioner's sugar (powdered sugar)
1/4 cup apple cider

Directions:

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together the pumpkin, milk, heavy cream, whole eggs, egg yolks, brown sugar, spices and salt.  Set aside.

Toss the cubed bread with the melted butter in a large mixing bowl.  Add in the apples.  Pour egg mixture over and gently stir to coat. 

Pour into a 9" x 13" baking dish or 10" - 12" round baking dish that has been lightly greased.  Allow to rest in the fridge for 30 minutes (or up to 3 hours).  Bake for 30 - 40  minutes or until everything is set and lightly beginning to brown. I loosely cover mine with foil for the first 15 minute of baking.

To make the sauce, melt 1 stick of butter in a medium sauce pan set to medium-low heat.  Add in the confectioner's sugar and apple cider.  Heat - stirring continuously - until sauce is smooth and the sugar is completely dissolved.  Once smooth, additional confectioner's sugar or apple cider can be added, as needed, if your sauce is too thin or thick for your preference.

While bread pudding is still warm (about 15 minutes after removing from oven), drizzle half of the sauce over the top.  Reserve the remaining sauce for serving.

NOTE:  I've found that the leftovers are best if used up by the following day.  After that, the bread pudding can get quite soggy.  I have reheated individual pieces on a foil-lined baking sheet in a 350 degree oven for about 10 - 15 minutes.  This will crisp the pieces up a bit.  Also, if you have sauce leftover, it can be stored in the fridge.  It will harden, but can be reheated until it returns to a pourable consistency.