Pumpkin Bread Pudding

Ingredients

• 1 cup 100% pure pumpkin
• 0.5 cup light brown sugar (Packed)
• 2 tbsp pure maple syrup
• 0.25 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 0.5 tsp baking soda
• 0.25 tsp baking powder
• 0.25 tsp kosher salt
• 0.25 tsp cracked black pepper
• 0.5 tbsp pumpkin pie spice
• 1.5 tsp ground cinnamon (For the pumpkin bread)
• 1 cup all-purpose flour (Or 1-to-1 gluten-free baking flour)
• 0.667 cup granulated sugar
• 2 tbsp cornstarch
• 2.5 tsp ground cinnamon (Plus more for dusting)
• 0.25 tsp kosher salt
• 1.5 cups whole milk
• 3 large egg yolks
• 0.5 cup 100% pure pumpkin
• 4 oz full-fat cream cheese (Room temperature)
• 2 tbsp powdered sugar
• 2 cups heavy whipping cream

Steps

1. 1

   For the pumpkin bread, preheat the oven to 350°F. Coat the inside of a 9×5-inch loaf pan with nonstick spray and line it with parchment paper.

2. 2

   In a large bowl, whisk together the pumpkin, packed brown sugar, maple syrup, vegetable oil, egg, and vanilla until smooth.

3. 3

   Whisk in the baking soda, baking powder, kosher salt, black pepper, pumpkin pie spice, and cinnamon until evenly incorporated.

4. 4

   Whisk in the flour until the batter is evenly mixed. Do not leave dry streaks.

5. 5

   Pour the batter into the prepared loaf pan and spread it evenly. Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs.

6. 6

   Cool the loaf at room temperature for about 15 minutes. Lift it from the pan onto a plate or cooling rack, then refrigerate until completely cooled, about 45 minutes.

7. 7

   While the pumpkin bread cools, begin the pudding. In a medium saucepan, whisk together the granulated sugar, cornstarch, cinnamon, and salt.

8. 8

   Slowly whisk in the milk until smooth, then whisk in the egg yolks and pumpkin.

9. 9

   Place the saucepan over medium heat and whisk continuously until the pudding thickens, about 10 minutes. Continue whisking to prevent lumps, watching closely once the mixture begins to steam because it thickens quickly.

10. 10

    Remove the thickened pudding from the heat and transfer it to a large bowl. Press plastic wrap directly onto the surface and refrigerate for at least 30 minutes, or until the pumpkin bread is also cooled.

11. 11

    After the pudding has chilled for 30 minutes, place the cream cheese and powdered sugar in a large bowl fitted with a whisk attachment. Whip on medium-high speed until smooth.

12. 12

    With the mixer on medium speed, slowly trickle in enough heavy cream to thin the cream cheese, scraping down the bowl and mixing until smooth to prevent lumps.

13. 13

    Pour in the remaining heavy cream, increase the mixer to high speed, and whip until firm peaks form, about 3 minutes. Watch the mixer carefully to avoid overwhipping.

14. 14

    Scoop a little less than half of the whipped cream into the cooled pudding. Using a whisk, gently fold it in until combined and smooth.

15. 15

    Spread a thin layer of the pudding mixture over the bottom of an 8×8-inch pan or a similarly sized dish.

16. 16

    Cut the pumpkin loaf in half lengthwise, or hotdog style, then chop it width-wise into 22 pieces—11 pieces from each half.

17. 17

    Arrange 11 pieces of pumpkin bread over the thin pudding layer, then spread half of the remaining pudding over the bread.

18. 18

    Arrange the remaining 11 pieces of pumpkin bread on top, then cover them with the remaining pudding.

19. 19

    Finish with the remaining whipped cream and lightly dust the top with cinnamon.

20. 20

    Chill the assembled pumpkin bread pudding uncovered overnight before serving.

Notes

The pudding can be served in individual cups instead of an 8×8-inch pan. For smooth pudding, whisk continuously while heating; if it becomes lumpy, pass it through a fine-mesh strainer. Add the heavy cream gradually so the cream cheese does not become lumpy. Store refrigerated for about 4 days.

Nutrition per serving

• dessert
• fall
• baked
• pumpkin
• make-ahead
• vegetarian