Pumpkin Bread Pudding with Rum Sauce
- Prep Time -
- Cook Time -
- Serves 10
Recipe Provided By: Martha Stewart
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1. Ingredients
- 3/4 cup golden raisins
- 4 large whole eggs
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 4 cups milk
- 2 1/2 teaspoons pure vanilla extract
- 2 tablespoons butter melted, plus more for dish
- 2 teaspoons light brown sugar
- 6 cups day-old Pumpkin Challah cubed
- 1/2 cup heavy cream
- 3 tablespoons confectioners' sugar
- 5 large egg yolks
- 1/4 cup dark rum or more to taste
Nutrition Info
Per Serving
- Calories: 369 kcal
- Carbohydrates: 47 g
- Dietary Fiber: 0 g
- Fat: 14 g
- Protein: 9 g
- Sugars: 35 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Heat oven to 350 degrees. Place raisins in a small bowl, and cover with hot water. Let soak until plump. Drain, and set aside.
- In a large bowl, whisk together 4 whole eggs, sugar, and salt. Whisk in 2 1/2 cups milk and 1 1/2 teaspoons vanilla extract.
- Butter a 9-inch, 1 1/2-quart ceramic baking dish with sides that are at least 1 1/2 inches high. Sprinkle bottom of dish with brown sugar; arrange half the challah cubes in a layer on top. Sprinkle with half the reserved raisins. Repeat with remaining challah and raisins.
- Pour the milk-and-egg mixture over the bread, making sure to soak every piece. Transfer baking dish to the oven, and bake until the custard sets and the bread pudding becomes a rich, golden color, 50 to 60 minutes. If bread becomes too brown before filling is set, loosely cover top of pudding with aluminum foil. Allow to cool slightly before serving.
- Meanwhile, prepare the rum sauce: Combine remaining 1 1/2 cups milk, the heavy cream, and confectioners' sugar in a saucepan; place over medium heat, and heat just until bubbles form around the edges. Remove from heat.
- Prepare an ice-water bath, and set aside. In a medium bowl, whisk egg yolks with remaining teaspoon vanilla. Slowly beat 1/4 cup of the hot milk mixture into yolks, then slowly whisk yolk mixture back into saucepan with remaining milk mixture. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 1 minute.
- Strain the mixture into a bowl set in the ice-water bath. Stir in rum and remaining 2 tablespoons butter; stir until combined. Let stand until mixture is chilled. Serve bread pudding warm or at room temperature, with the rum sauce on the side.
Yield: 10 servings
3. Still Hungry?
Use store-bought brioche or challah as a substitute for pumpkin challah.
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Most Helpful Reviews
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Where to get CHALLAH???
Squeakyval - December 15, 2006 04:13:44 PM PSTWhat the heck is CHALLAH????????
2 of 4 found this review helpful.
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Oh come on guys
Theresa M - November 26, 2007 10:34:45 AM PSTI know eeryone has been complaining about this recipe because they think the idea of having left-over pumpkin challah is silly or because they claim they have no time to bake.
I'd say any sort of pumpkin bread product would work --- it'll just give you a different texture (and almost every bakery here in the mid-west has some sort of pumpkin bread or pumpkin bagles available - which can usually be picked up cheap after Thanksgiving)
I used left-over pumpkin pecan bread and it came out Wonderful!
Since I was perparing it for an office party, I skipped the alcoholic sauce and simply served it with whipped cream - there wasn't a bite left.Was this review helpful to you? Yes - No Report Abuse
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What do you mean you don't bake your own bread?
lostcontrolagain - June 10, 2007 10:01:26 AM PSTOn top of your full time job, ferrying around the kids, taking care of husband, keeping house, and gardening I can't believe you guys don't bake your own pumpkin challah. I bet you think it's okay to sleep more than 3 hours a night too. Jeez!
of course... I have a loaf of pumpkin challah in my freezer. yep, baked it myself while organizing my Piping Clover Nesting Grounds Preservation Society charity ball and sewing the costumes for the school play.
Before Thanksgiving you bake two loaves of pumpkin challah. There are a couple recipes on the web. Freeze one loaf for later. Use the other loaf for this dessert and/or make delicious bread dressing (stuffing) with fruit and honey .. MMMMMmmmm Sweet challah stuffing is a crowd pleaser.
I have lived in NY, NJ, and LI and I have never seen pumpkin challah in a store, but try calling around to kosher bakeries in the fall.Was this review helpful to you? Yes - No Report Abuse
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Pumpkin Challah??!!?
irisbgirl - December 15, 2006 11:49:36 AM PSTI was so excited by the title of this recipe but on quickly discovering that I would have to have pumpkin challah just 'hanging around my kitchen', this recipe soon became ridiculous. I live in New York city and have never even seen pumpkin challah! A pointless recipe to print.
0 of 1 found this review helpful.
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A Simple Dish Transformed into the Impossible Dream
camis - December 20, 2006 03:53:33 AM PSTPumpkin Challah? Bet Martha has a recipe for it. Challah bread is delicious but I haven't heard of pumpkin challah. I would substitute pumpkin challah for the "regular" challah (or omit the challah altogether), and omit the rasins, and add nutmeg to make it work as Pumpkin Pudding. An overachiever - like the writer of this recipe - can complicate a wet dream.
0 of 2 found this review helpful.
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