Pumpkin Bread Pudding...w/o the pumpkin?

15 years ago

I loved this pumpkin bread pudding recipe posted by caliloo. I would like to make it again (this time for 60 teachers at a Mardi Gras luncheon), but this time without the pumpkin. The recipe calls for a 15oz can of pumpkin; what would I sub for that if I don't want the pumpkin flavor? Here is the recipe:

2 C Half and Half

1 15 oz pumpkin

1 C + 2T Brown sugar

2 eggs

1-1/2 t pumpkin pie spice

1-1/2 t cinnamon

1-1/2 t vanilla

10 C Challah

1/2 C raisins

Caramel sauce

TIA

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Comments (4)

User
15 years ago
Just make a regular bread and butter pudding.

Home Cookin Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

. Cut crusts from bread and spread each slice with butter. (Bread slices
can be left whole, or cut into halves, quarters or cubes.

Place bread buttered side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and
salt.

Pour over bread and allow the bread to absorb. (make be refrigerated
at this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or
4 minutes. Remove from heat and add the vanilla.

Custard sauce for Chocolate Bread and butter Pudding.

The custard sauce was really easy. It was just two cups of milk or
cream ( I used coffee cream) heated to a simmer. Mix three tablespoons
of flour into 1/2 cup of white sugar and mix into a beaten egg.

When the milk is hot, slowly pour the milk into the egg
mixture,stirring constantly. Pour the mixture back into the pot and
cook over low heat until thickened. Remove from the heat and add the
vanilla. Custard should be pouring consistency. Cover the surface
directly with plastic wrap and refrigerate.
0
dgkritch
15 years ago
Or, you could sub applesauce or any other pureed fruit (plums, pears, apricots, peaches, etc.).

Maybe a couple of different kinds?

Deanna
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triciae
15 years ago
I'm with Deanna. Applesauce is delicious in bread puddings. You don't even need to change the spices.

I also use both pumpkin & applesauce in Indian Pudding variations. They are pretty much interchangeable in puddings, pancakes, muffins, and/or quick breads.

/tricia
0
dreamhouse1
Original Author
15 years ago
Thanks for all the great suggestions.

Ann, the reason I was using the recipe I already had, was because I knew what to expect as far as constistency - I liked it very much; HOWEVER, yours looks great. Do you use a specific kind of bread?

The applesauce suggestion sounds like a perfect substitution.

Thanks again for your time and suggestions.
0

Pumpkin Bread Pudding...w/o the pumpkin?

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Pumpkin Bread Pudding...w/o the pumpkin?

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