The following Nature's Pride pumpkin bread pudding with Kahlua-infused raisins is a recipe I am submitting for a FoodBuzz.com competition. If my recipe is selected, I will have the opportunity to present my dish to food bloggers during the Nature's Pride Festival food blogger conference hosted in San Francisco in November.
My Nature's Pride pumpkin bread pudding with Kahlua-infused raisins was adapted from Martha Stewart's recipe for pumpkin bread pudding and Country Living's recipe for cinnamon whipped cream.
The original pumpkin bread pudding recipe used 10-ounce ramekins, but I substitued with 6-ounce custard cups. The great thing about this recipe is it can be baked in a variety of sizes such as regular and mini muffin tins. I recommend using mini muffin tins to serve pumpkin bread pudding during holiday parties. If you prefer a non-alcoholic version, substitue Kahlua with espresso coffee syrup.
I'd like to thank Nature's Pride bread for providing a coupon for a free loaf of their 100% whole wheat bread. Using whole wheat bread adds a rustic element to the pumpkin bread pudding and the cinnamon whipped cream brings all the flavor profiles together. I hope you enjoy this delightful bread pudding recipe!
Pumpkin Bread Pudding with Kahlua-Infused Raisins
Yield: 8, 6-ounce custard cups; 18 muffins; or 48 mini muffins
Prep Time: 25 minutes
Cook Time: 40 minutes
1 cup raisins
1/2 cup Kahlua, coffee flavored liqueur
1/2 cup hot water
2 Tbsp. unsalted butter, room temperature, for custard cups
1/2 cup light-brown sugar
12 slices Nature's Pride 100% Whole Wheat bread
1 (15-ounce) can pumpkin puree
4 large brown eggs
1 cup granulated sugar
1-1/2 cups whole milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
Pinch of salt
1. Place raisins in a small bowl and cover with Kahlua and hot water. Let soak until plump, about 20 minutes.
4. Place bread slices on baking sheet and heat in oven for 5 to 6 minutes or until bread is slightly crisp. Remove from oven and set aside; leaving oven turned on. Cut bread into quarters lengthwise and crosswise to make 3/4-inch cubes.
5. Toss in bread crumbs and mix gently with hands to evenly coat. Let stand a few minutes to absorb pumpkin puree and spices.
7. Divide among prepared dishes, pressing down slightly to make level.
8. Bake until custard is set in the center and top is golden; about 38 to 40 minutes for custard cups and muffin tins; 17 to 18 minutes for mini muffins.
9. Remove from oven; let cool slightly. Un-mold onto plates. Top with homemade cinnamon whipped cream.
Homemade Cinnamon Whipped Cream
Yields: 1-1/2 cup
Prep Time: 5 minutes
1 cup heavy cream
1/4 cup confectioner's sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons cinnamon-sugar spice, optional
1. Add ingredients to a medium bowl.
2. Using a hand mixer set on medium-high, beat ingredients until stiff peaks form.
3. Drop a dollop of cinnamon whipped cream on top of each pumpkin bread pudding and sprinkle with cinnamon-sugar mixture, if desired.