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
- In a large mixing bowl, whisk together first 8 ingredients (through spices); set aside.
- Lightly spray a 13x9" baking pan with cooking spray. Add bread, apples and cranberries to the pan.
- Pour pumpkin mixture over bread cube mixture; cover with plastic wrap and refrigerate for 2 hrs.
- Preheat oven to 375°.
- 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.).
- Remove from oven; let stand for 30 min.
- Slice bread pudding; top individual servings with whipped cream and candied ginger, if desired.
Find It!
- Panettone is available seasonally in the Bakery Department.
