Pumpkin pie might be your seasonal dessert staple, but this bread pudding recipe could shake up your holiday menu plan in a great way. Matthew Meyer, culinary entrepreneur and executive chef of Henderson, Nevada restaurant Served shared his famous pumpkin bread pudding recipe with Parade readers. Serve up a little of this pumpkin-driven comfort food and wait for the compliments.
Pumpkin Bread Pudding
By CHEF MATTHEW MEYER, SERVED
- 2 cups heavy cream
- 5 egg yolks
- 3⁄4 cup sugar
- 1 oz cinnamon
- ½ can pumpkin puree, (about 7.5 oz)
- ½ tbsp vanilla extract
- 2.5 lbs stale bread, torn into 1” cubes (we recommend Brioche or sourdough)
- 1⁄2 cup pecans
- 1 tbsp unsalted butter
- 4 oz granulated white sugar
- whipped cream
- powdered sugar for garnish
- Whisk egg yolks and 3⁄4 cup sugar in a large bowl until well combined.
- Bring heavy cream to a simmer in a medium sauce pot, slowly whisk simmering cream into yolk mixture.
- Add the cream and egg mixture back into the sauce pot on low heat, whisk until thickened but not clumped, remove from heat and add pumpkin, cinnamon and vanilla and stir.
- Place bread cubes in a large bowl, cover with custard mixture and stir.
- Spray a 9×13 baking pan with non-stick spray, add bread custard mixture and cover, allow to sit refrigerated 6-8 hours or overnight.
- Preheat oven to 350, bake bread pudding for 1 1⁄2 hours covered in foil, remove foil and bake for an additional 30 min.
- Allow to cool, pudding can be served now or chilled, cut into logs and fried for crispy bread pudding.
- Melt butter in skillet, add pecans and sugar and swirl until sugar starts to caramelize.
- Remove from heat and pour over prepared plates of bread pudding.
- Garnish with powdered sugar and whipped cream.
- Serve and enjoy!