Today I have a special treat for you! I normally do not put up a post on Sunday. I actually normally don’t post on the weekends. Sometimes the occasional Saturday here and there, but not every week. But today is an exception. And why you may ask? Because I wanted to show you this incredible recipe!
Now I am really proud of this dessert. It’s an original recipe!
See, desserts are hard to be truly original. Recipe developing is much harder in desserts (as compared to savory meals). because there is a science to baking. Proportions need to be extremely accurate. You can’t just throw ingredients in a bowl and hope for the best (well you can do this but there is a lot of trial and error that comes along).
However, the more you bake the more comfortable you get adapting recipes. You learn the true process of baking and how the ingredients work together. I am at this point. I have had such great experience with baking (especially in this last year!) that I have gotten extremely comfortable in the kitchen and adapting/developing recipes. Yep, I’m proud of myself :).
So, here I show you a recipe created solely by yours truly. It’s a Pumpkin Eggnog Bread Pudding with an Orange Whipped Cream. It’s simple, it’s classic, it’s delicious. And the best part is that is combines the great flavors of Christmas in one dessert!
Bread pudding is such an easy dessert that showcases beautifully. By the way it looks and tastes, you would never think that it only took 20 minutes to make. And what’s great is that it can be easily prepared ahead of time and then baked right before it’s needed. This makes it a wonderful choice for your Christmas dinner dessert. Assemble the bread pudding the day before, and don’t worry about it until your done cooking up your wonderful Christmas meal. It’s as easy as that!
See you tomorrow with the beginning of my Christmas dessert count-off :)!
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For Printable Recipe, Click here!
Here is a simple, classic, and delicious dessert that highlights all the great flavors of Christmas. Enjoy it as the finale of your wonderful Christmas meal!
Makes: Approx. 1 10x7 Baking Dish
Prep Time: 20 minutes
Cooking Time: 60 minutes
Pumpkin Eggnog Bread Pudding
1 loaf (24 ounces) Sliced Wide Pan Bread - I used First Street Brand Buttermilk Bread
1 ½ cups Pumpkin Eggnog (Normal Eggnog will work as well)
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoon Nutmeg
½ teaspoon Salt
Orange Whipped Cream
1 ½ cups Heavy Whipping Cream
2 tablespoons No-Pulp Orange Juice – I used Florida’s Natural Orange Juice
2 tablespoons Confectioners Sugar
To make the pumpkin eggnog bread pudding, start by turning the broiler on. Cut the bread into approximately 1-inch squares. Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.
While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Remove the bread from the oven and place it on a cooling rack to cool completely. Turn off the broiler and preheat the oven to 350 degrees F.
Once the bread has cooled, place it into a 10x7 baking dish (or a dish similar in size). Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat. Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.
Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes. Once the bread pudding have finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.
While the bread pudding is baking, make the orange whipped cream. In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed. Once stiff peaks have formed, add the orange juice and confectioners sugar and whip for 30 extra seconds.
Serve the bread pudding warm with a dollop of orange whipped cream on top. Enjoy!