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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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AF(jeans, coat, hoody, sweater, tshirts)AbercrombieWas this review helpful to you? Yes - No Report Abuse
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Pumpkin Challah - waste of recipe time
Dennis K - October 21, 2009 04:47:57 PM PSTI know what Challah is, but I don\\'t have a recipe for pumpkin challah. Since you didn\\'t see fit to include one, you just sort of wasted my precious time... as well as everybody elses! Hire an editor!
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Pumpkin Challah
Rebecca - August 17, 2009 12:56:05 AM PSTYes, Martha does have a recipe for pumpkin challah.
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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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