Pumpkin Caramel Bread Pudding

The holiday season is right around the corner. For the past few years I have struggled to find the holiday spirit, but this year I seem to have it in an abundance. The feeling brings a comfort and ease, allowing the stresses of everyday life to fade into the background. Perhaps it is the excitement of having a new home to fill with lights and cheer, but I am grateful to have holiday baking and decorating ranking high on my priority list. 

As with most holiday family gatherings, bringing the dessert falls on my shoulders (and I am only happy to oblige). While classic pies—pumpkin, apple, and chocolate cream—are a Thanksgiving tradition, I also enjoy introducing a new dessert alongside the standard selection. In past years, the flavor combinations of chocolate and ginger and pumpkin and espresso have made appearances. For this Thanksgiving, I am planning for the flavors of pumpkin and caramel to join together with rum and raisin in this bread pudding recipe.

I first made a batch of pumpkin bread pudding seven years ago while I was living in Montreal for graduate school. A large group of us gathered in the living room of a small, one-bedroom apartment, far-flung from our families and homes, to celebrate Thanksgiving together. The meal may have been cobbled together (and each other's faces new and unfamiliar), but we enjoyed each other's company and left with full stomachs. 

The recipe I used back then was quite fussy. While it was delicious, it had too many steps and special techniques to make it approachable for a busy holiday season. For this version of pumpkin caramel bread pudding, I took the same ideas—pumpkin, caramel, and rum raisins—but simplified the recipe to a few steps without losing any of the classic flavors. 

This Pumpkin Caramel Bread Pudding is a decadent, seasonal dish to share. Brioche bread cubes are layered with rum-soaked raisins, and set into a rich, pumpkin based custard. Caramel sauce is drizzled over the top just before serving. The preparation of this bread pudding allows for some flexibility—prepare it the night before and bake the next morning, or bake it the evening before and reheat before serving. Whether for brunch or dessert, the bread pudding will be a crowd pleaser.

One Year Ago: Chocolate Gingersnap Tart
Two Years Ago: Rosemary Olive Bread & Pear Spiced Sangria
Three Years Ago: Pumpkin Pie (Dairy-Free) & Glaze Chocolate Cake Doughnuts
Four Years Ago:  Gingerbread Pear Bundt Cake & Pumpkin Streusel Muffins
Five Years Ago: Pumpkin Espresso Bars, Maple Roasted Chickpeas, & Gingerbread Muffins
Six Years Ago: Banana Chocolate Muffins, Cranberry Orange Brioche, Cranberry Sauce, & Cranberry White Chocolate Tarts
Seven Years Ago: S'mores Cupcakes, Chocolate Espresso Pots de Creme, & Sugar-Coated Daydreams

Pumpkin Caramel Bread Pudding

Yields 10 to 12 servings

1/4 cup (60 mL) dark rum
1 cup (120 grams) raisins
2 cups (475 mL) half and half
1 cup (237 mL)  whole milk
15 oz. (1 1/2 cups or grams) pumpkin puree
6 large eggs
1/3 cup (105 grams) maple syrup
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 teaspoon salt
1 loaf of brioche or challah bread (about 1 pound), cut into 1-inch cubes
Caramel sauce, for drizzling

In a small saucepan, place the rum and raisins over medium-low heat. Remove from the heat when warm. Cover and let the raisins soak for 20 minutes. Set aside.

In a blender, blend together the half and half, whole milk, pumpkin, eggs, maple syrup, spices, vanilla, and salt until uniform. Set aside.

In a 9 x 13-inch baking dish, spread half of the cubed bread over the bottom. Sprinkle half of the rum raisins evenly over the top. Repeat with remaining bread and raisins. Pour the pumpkin custard mixture (and remaining rum from the raisins) evenly over the brioche. Allow it to sit until the brioche has completely absorbed the custard, about 30 minutes or up to 24 hours in the refrigerator.

Preheat oven to 350 degrees F (180 degrees C).

Bake the bread pudding, uncovered, for 40 to 50 minutes, or until it is puffed and set. If the bread browns quickly, cover the pan with tinfoil to prevent further browning while it finishes baking. Let cool slightly and drizzle with caramel sauce. Serve warm.

To prepare ahead of time, cover and refrigerate the baked bread pudding overnight. Then, cover with aluminum foil and rewarm in a 325 degrees F (160 degrees C) oven for 15 to 20 minutes before serving.

Spiced Chocolate Swirled Bread

The moody fog and rains of autumn have arrived. The rich colors of the leaves are dulled by the cloudy skies, producing an nontraditional landscape of beauty. I've been nestled indoors, sitting near the fireplace and curling up in knitted blankets. It's been a quiet autumn so far, with weekends and evenings spent close to home. When the sun appears, I'll head back outdoors, but for now I feel content with a book in hand and a mug of warm cider nearby. 

To bring this cozy feeling into the kitchen, I wanted to create a bread that would incorporate these comforts of the season. I kneaded together a rich dough, made with butter, milk, and egg . After rising, the dough is spread and swirled with warm spices and melted chocolate. The dough is cut, twisted, and sprinkled with raw sugar for sweetness and texture. The bread can be served for breakfast or dessert, but either time of day it is enjoyed, it will carry the warmth of the season through.

Spiced Chocolate Swirled Bread is a sweet breakfast bread. A rich dough is rolled out and spread with brown sugar mixed with ground cinnamon and cardamom. Finely chopped chocolate is sprinkled evenly on top before the bread is rolled, cut in half, and twisted. After baking, the top of the bread is golden brown, with raw sugar to provide a crunchy texture. The bread is best served warm, either plain or with a scoop of ice cream.

One Year Ago: Roasted Fig & Almond Cake & Apple Cinnamon Muffins
Two Years Ago: Carrot Almond Muffins & Pear Almond Tart
Three Years Ago: Homemade Chocolate Hazelnut Spread, Espresso Chocolate Coffee Cake, & Boiled Cider
Four Years Ago:  Chocolate Banana Chip Cookies, Vanilla Malt Cake, Cinnamon Raisin Bread, & Apple Cinnamon Pancakes
Five Years Ago: Brown Butter Pear Muffins, Pumpkin Espresso Bread, Coconut Cookies, & Pumpkin Waffles
Six Years Ago: Chocolate Beet Cake, Zucchini Cake, Lemon Blueberry Scones, 3 Milk Coconut Cake, & Pumpkin Spice Latte
Seven Years Ago: Coconut Boba Tea, Cinnamon Chocolate Banana Bread, Maple Roasted Bananas, & Mixed Berry Crumble

Spiced Chocolate Swirled Bread

Yields 1 loaf

Dough
1/2 cup (120 ml) milk
3 tablespoons (43 grams) butter, melted
2 to 2 1/4 cups (250-280 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1 large egg
2 teaspoons active dry yeast
1/2 teaspoon salt

Warm milk and butter until about 100 degrees F (38 degrees C), or until slightly warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Fold together until the batter forms a dough. If the dough is too sticky, add more flour by the tablespoonful until it begins to form a ball. On a lightly floured surface, place the dough and knead until smooth and elastic, about 5-8 minutes. Form into a ball.

Transfer the dough to a lightly oiled bowl. Cover and allow the dough to rise in a warm environment until doubled in volume, about 2 hours.

Filling
1/2 cup (66 grams) brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
4 tablespoons (57 grams) butter, room temperature
3 ounces (85 grams) semi-sweet chocolate, finely chopped
1 large egg, beaten
1 tablespoon raw or demerara sugar, for sprinkling

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the brown sugar, cinnamon, cardamom, and butter until it forms a uniform spread. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Using an offset spatula, spread the brown sugar mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Sprinkle the finely chopped chocolate evenly over the mixture. Starting lengthwise, roll the dough until coiled. 

Using a sharp serrated knife, cut the coil in half lengthwise and face the inside upwards. Pinch together one end of the dough and twist the two long strands, facing the cut side upwards at all times. Pinch together the remaining end. Form the dough into a circular shape. Transfer the circle to a lightly greased cast-iron pan or 9-inch round cake pan. Brush with the beaten egg and sprinkle the raw sugar evenly over the top. Bake for 25-30 minutes, or until dark brown and fragrant.

Run a knife around the outside of the pan and allow to rest for 15-20 minutes before serving.

Fresh Herb Bread

I started a small herb garden at the beginning of summer, featuring basil, oregano, rosemary, and thyme. The plants were arranged behind the sink in my new home, taking in the sunshine from the large windows. Historically, gardening has not been one of my specialties. Plants tend to last no more than a month or two, dying from a combination of under-watering, over-watering, or a simple stroke of bad luck. Even so, I could not seem to let go of the hopes that this will be the year my thumbs turn green.

Unexpectedly, my small herb garden quickly grew beyond its place behind the sink, spilling over the planters and slowly conquering all available counter space. As I carried the herb planters outside to regain my work space, I was certain the credit for the abundant plants was not my own. The large window and the brilliant sunshine deserved all of the praise. Who knew a green thumb and a south facing window were the same thing? Regardless, when herb plants are generous, we all win.

For this recipe, I featured the fresh Italian herbs in a fragrant loaf of bread. The bread is customizable to your tastes; use whichever herb or combination of herbs you prefer. Whether spread thickly with butter, sopping up gravy, or forming the base of a sandwich, the bread has become a staple in my kitchen. It seems as if there will never be enough loaves to keep up with my sun-grown plants. 

For the recipe for the Fresh Herb Bread, head over to Wolf Gourmet's blog, Food Notes.

This post is sponsored through a partnership with Wolf Gourmet. All thoughts and opinions are my own.