Autumn Bread Pudding

“It’s your life, but only if you make it so.”

The thing I like about this recipe is the ease.  I also like the taste.  But best of all, I like the fact that this dish can be prepared the day before and then simply popped into the oven an hour before you and your guests sit for dinner.  It will then come out about the time you sit to eat and be at the blessedly correct temperature when it’s time to serve.

About blessedly correct temperatures:  This dish is best served with a dollop of whipped cream.  If the dish is too hot the whipped cream will begin to melt and slide around and make the entire creation look like something you threw together and missed.  Let this dish get closer to room temperature.


Butter for baking dish

1 baguette (8 ounces) sliced ½ inch thick

4 large eggs

1 quart half-and-half

1 can (15 ounces) pumpkin puree

1 cup light brown sugar

1 T pumpkin pie spice

1 t vanilla extract

sweetened whipped cream for topping


Preheat oven to 300 degrees.  Butter an 8-inch square or 2-quart shallow baking dish and set it aside.  Toast the bread on a baking sheet in the oven, turning occasionally (the bread, not you) until lightly browned.  This should take about 20 minutes.

In a large bowl whisk together everything except the toasted bread and whipped cream.  I could list all of these ingredients but I’m trusting your intelligence.  Please don’t disappoint me.

Now you can add the toasted bread and press plastic wrap onto the surface of this concoction.  Next, place a small plate on top of the plastic and weight it down with a can.  Let this sit for about 25 minutes so the bread can soak up the liquid.  Finally, pour the mixture into the prepared baking dish.

At this point you can either place this into the fridge and bake it later in the day or even the next day.  When baking time does arrive, which would still be at 300 degrees, bake for about an hour until a toothpick inserted into the center comes out clean.

Just a gentle reminder that this dish contains all the ingredients that gluten free, dairy free, and sugar free foodies rail against.  If you are one of these people, please take a few moments to write your obituary, listing all the good things you’ve done in your life and see if remaining gluten, dairy, and sugar free make the list.  If you are not one of these people I want you to place these ingredients in the category of occasional treats, or failing that, order the Lane Bryant catalogue.  That have real cute stuff in there!

Dessert Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: