Pastry chef Megan Pottoff has baking in her blood. While most of the little girls she grew up with wanted to be teachers, moms or nurses, Megan dreamed of producing the most fluffy of cupcakes, the most moist and chewy brownies and the most decadent, sumptuous cookies. After rattling pots and pans with mentor Melissa Wilhelm of Jivana Vegan, Megan has established herself in the art of baking. She shares with us the secrets of her Super Simple Pumpkin Bread Pudding, a sure-fire winner at any holiday gathering.
Preheat oven to 350 degrees.Combine 1/2 cup of the white sugar and 1 tbsp. cinnamon. Set aside.
In a medium bowl, whisk together the eggs, brown sugar and 1 tbsp. of cinnamon.
Whisk in the cream, followed by the pumpkin purÃ©e. Add vanilla and whisk until fully combined.
Fold in bread cubes. Mix thoroughly. Soak for 1 hour.
Pour bread mixture into a greased 9×9 pan at least three inches deep.
Sprinkle the reserved cinnamon and sugar mixture over the pudding.
Bake for 40-45 minutes.
For a crunchier crust, remove pudding from the oven after 20 minutes of baking.
Drizzle an additional 1/4-1/2 cup of heavy cream over the top and sprinkle more of the cinnamon-sugar mixture.
Return to oven and bake an additional 25 minutes.
Let cool at least 30 minutes before serving.
I like to serve my bread pudding with fresh cream and autumn fruit compote.
Also try a Vegan Version:
Check bread to make sure it”™s dairy free. I use a gluten-free bread.
Replace the cream with soymilk, or any non-dairy milk you prefer.
Replace the eggs with 1/2 cup of apple sauce. I prefer to replace the brown sugar with organic sucanat.