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

17 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
17 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.
dgkritch
17 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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Can't help with the original post, other than to say if you use spice cake you may not need any additional spices, or maybe just 1/2 to 1 t. of pumpkin pie spice mix for a true "pumpkin spice" flavor. I will also contribute a really great recipe. If you can't decide between pecan pie or pumpkin pie, this bar recipe is the best of both worlds. -Grainlady PUMPKIN PIE SQUARES Base: 1 c. all-purpose or whole wheat flour (your choice) 1/2 c. brown sugar (can reduce it to 1/4 c. if you'd like) 1/2 c. butter (softened) Mix until crumbly and press into a 13x9x2" baking pan. Bake 15 minutes at 350°F. In a large bowl (or blender) combine: 1 (15-oz.) can pumpkin (puree) 1/2 c. brown sugar 1 can (13.5 oz.) evaporated milk 2 eggs 1 t. cinnamon 1/2 t. ginger 1/4 t. cloves Beat well and pour mixture over baked crust. Bake 20 minutes at 350°F. Topping: In a small bowl combine 3/4 to 1 cup chopped pecans 1/2 c. brown sugar 2 T. butter Sprinkle over pumpkin filling and bake 15-20 minutes more. Cool in pan on rack. Cut into 2" squares. Yield: 2 dozen. Grainlady notes: You can use 2 t. pumpkin pie spice mix for the cinnamon, ginger, and cloves. I use coconut palm sugar instead of brown sugar (which lowers the glycemic impact). For a gluten-free version, replace the all-purpose flour with an all-purpose gluten-free flour mixture.
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triciae
17 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
dreamhouse1
Original Author
17 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.

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