Pumpkin Bread Pudding

I promise – this is the last pumpkin related recipe I’ll be sharing with you….for awhile.  But the saver in me just had to post this. Let me explain.

As you may know, I like my twofers (recipes that can be used two different ways).  In October I posted my Pumpkin Rolls recipe (click:  Pumpkin Rolls) and strongly suggested making the whole recipe or even doubling it, then freezing the leftovers. At the time my reasoning was that you’d have ready-to-go homemade pumpkin rolls waiting patiently in the freezer for you to zap them warm when dinner could use a little something extra.

THEN I had a dessert epiphany! I asked myself (and I’m pretty sure it was aloud), “What if I substitute Pumpkin Rolls for the pound cake in my Mocha Bread Pudding recipe?” “Hmmm,” I replied to myself (again, aloud) as I imagined the blend of pumpkin, chocolate, coffee, and almonds. So without further ado, I baked the pudding and it was delicious!

Of course, being true to cooks everywhere, I wondered if there was something that would improve it. Butterscotch chips, in addition to the chocolate chips (or, in place of), came to mind. The beauty of this recipe is you can tailor it to suit everyone since the chips are sprinkled in the individual custard cups.

Pumpkin Bread Pudding can be baked in one larger dish rather than the 9 custard cups. But there’s a method to my madness! Two words:  portion control. When you have to scoop out a serving, we all know how easy it is to spoon a little more. With the cups, one cup = one serving. No guesswork. No sneaking a little extra.

NOTE:  For best results, Pumpkin Bread Pudding should be made the day before. This allows the pudding to properly set and its flavor will be markedly improved. This is a good dessert to serve company since it’s one less thing to worry about when you’re trying to tidy the house and prepare the food.

PUMPKIN BREAD PUDDING – makes 9 custard cup servings

• 3 cups pumpkin rolls, torn into ¾”-ish pieces
• 1¼ cups chips (I used milk chocolate chips)
• 2½ tsp instant coffee crystals
• 1 T water, boiling
• ¾ cup slivered almonds, toasted
• 2/3 cup sugar
• 3 cups milk (I used nonfat)
• 2 eggs
• ¼ tsp almond extract
• 1½ tsp vanilla extract
• ¼ tsp nutmeg

The custard cups are going to bake in a water bath, so put the cups into a large casserole dish(es). Use as many casserole dishes as you need – as long as they fit on the same rack in the oven. I use 2 casserole dishes.

Preheat oven to 325º Fahrenheit.

Divide the pumpkin roll pieces amongst the 9 buttered custard cups. Sprinkle in the chips. (Here’s where you can tailor to the taste of your family).

Fill a teapot with water and turn the burner on high.  Boiling water is going to be poured into the casserole dishes around the cups so the pudding can steam.

In a small cup, mix the coffee crystals with 1 T of the boiling water.

Into the workbowl of your food processor (please tell me you have one!), put the almonds and sugar. Pulse the machine until the almonds are ground. Add in the milk, eggs, almond and vanilla extracts, nutmeg, and coffee. Blend.

Pour the mixture evenly into the custard cups. I  find there’s less spillage if I transfer the liquid from the workbowl into a container with a spout, then pour into the custard cups.

Pour the boiling (or, at least, very hot) water from the teapot into the casserole dishes, so that the water surrounds the custard cups, coming halfway up the sides. Carefully place in oven. Bake at 325º Fahrenheit for 50 minutes. Remove cups from water bath, let cool, then refrigerate. Serve the next day for best results.