Recipe

Pumpkin Panettone Bread Pudding with Ginger Whipped Cream

Ingredients
15 oz. (1 ¾ cups) canned pumpkin purée
2 cups milk
½ cup sugar
3 egg yolks, lightly beaten
½ tsp. almond extract
- zest of 1 orange
- dash salt
- up to 2 tsp. total of your choice of ground spices, such as cinnamon, nutmeg, cloves and/or ginger (optional)
1 lb. (approx.) panettone or other rich artisan bread (such as challah), cut into 1 ½" cubes
2 tart apples, cored, peeled and chopped
- up to ½ cup dried cranberries (optional)
4 cups (approx.) Ginger Whipped Cream, for serving (optional)
- chopped candied ginger, for serving (optional)
Directions
  1. In a large mixing bowl, whisk together first 8 ingredients (through spices); set aside.
  2. Lightly spray a 13x9" baking pan with cooking spray. Add bread, apples and cranberries to the pan.
  3. Pour pumpkin mixture over bread cube mixture; cover with plastic wrap and refrigerate for 2 hrs.
  4. Preheat oven to 375°.
  5. Uncover pan; bake bread pudding in preheated oven until top is dark golden-brown and crispy and a knife inserted in the center comes out clean (about 45 min.).
  6. Remove from oven; let stand for 30 min.
  7. Slice bread pudding; top individual servings with whipped cream and candied ginger, if desired.

 

Find It!

  • Panettone is available seasonally in the Bakery Department.