THIS SITE USES COOKIES.

This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site.

cookies
Header Logo
  • RECIPES & TIPS
  • PRODUCTS
  • VIDEOS
  • SUSTAINABLY SOURCED ETHICALLY GROWN
  • LANGUAGE
    • CA-EN
    • CA-FR

Savoury Pumpkin Bread Pudding

    Categories:

  • Breads, Muffins & Scones
  • Puddings, Mousses & Custards
  • bread pudding
  • Side Dishes
  • Thanksgiving
  • Fall
  • Vegetarian
  • Demerara Style Sugar

Looking to switch up your fall baking routine? Bread Pudding is already so delicious, but we gave it a seasonal twist by including pumpkin. Even better, you can save time by purchasing pre-peeled and cubed pumpkin in the frozen section of your local grocery store.

Prep Time
35 minutes
Cook Time
1 hour and 30 minutes

Redpath® Demerara Style Sugar

A rich and unique sugar with our deepest flavour, the large crystals add a bit of crunch to your baking and crumble-style toppings.

Servings
  • 1 medium pie pumpkin (about 1.5 kg) or 5 cups (700 g) peeled, cubed pumpkin (see Chef’s Tips) 1 medium pie pumpkin (about 1.5 kg) or 5 cups (700 g) peeled, cubed pumpkin (see Chef’s Tips)
  • 3 tbsp (45 ml) olive oil, divided 3 tbsp (45 ml) olive oil, divided
  • 1 tsp (6 g) salt, divided 1 tsp (6 g) salt, divided
  • 1 tsp (3 g) cinnamon 1 tsp (3 g) cinnamon
  • ½ tsp (2 g) ground cardamom ½ tsp (2 g) ground cardamom
  • ½ tsp (1 g) black pepper ½ tsp (1 g) black pepper
  • ¼ tsp (1 g) ground cloves ¼ tsp (1 g) ground cloves
  • ¼ tsp (1 g) ground nutmeg ¼ tsp (1 g) ground nutmeg
  • ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed ⅓ cup (72 g) Redpath® Demerara Style Sugar, packed
  • 1 cup (135 g) diced celery (about 2 large stalks) 1 cup (135 g) diced celery (about 2 large stalks)
  • 1 cup (125 g) diced onion (about 1 medium onion) 1 cup (125 g) diced onion (about 1 medium onion)
  • 1 large clove (5 g) garlic, minced 1 large clove (5 g) garlic, minced
  • 3 cups (198 g) white button mushrooms, sliced 3 cups (198 g) white button mushrooms, sliced
  • 1 tbsp (3 g) chopped fresh sage 1 tbsp (3 g) chopped fresh sage
  • 1 tbsp (3 g) chopped fresh rosemary 1 tbsp (3 g) chopped fresh rosemary
  • 1 loaf (450 g) crusty white bread, cut into 1 inch (2.5 cm) cubes 1 loaf (450 g) crusty white bread, cut into 1 inch (2.5 cm) cubes
  • 2 ½ cups (600 ml) milk 2 ½ cups (600 ml) milk
  • ¾ cup (180 ml) heavy cream ¾ cup (180 ml) heavy cream
  • 6 large eggs 6 large eggs
  • 1 ¼ cups (78 g) grated parmesan cheese, divided 1 ¼ cups (78 g) grated parmesan cheese, divided

Instructions

Step 1

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.

Step 2

Wash pumpkin, pierce all over with a fork and place in the oven on the prepared baking sheet; 30 minutes.

Step 3

Cut pumpkin in half and scoop out seeds and stringy flesh. Carefully peel each half and cut into ¾ inch (2 centimetre) cubes.

Step 4

Place pumpkin in a large bowl and toss with 1 tablespoon (15 millilitres) olive oil, ½ teaspoon (3 grams) salt, cinnamon, cardamom, pepper, cloves and nutmeg.

Step 5

Spread pumpkin in a single layer on the prepared baking sheet and roast for 15 minutes. Remove from oven and sprinkle evenly with the Redpath® Demerara Style Sugar. Return to the oven for 15 minutes. Remove and set aside to cool.

Step 6

Grease a 9 x 13 inch (23 x 33 centimetre) baking dish.

Step 7

Heat 1 tablespoon (15 millilitres) of olive oil in a skillet over medium heat. Add the onion, celery and garlic and cook until softened, about 8 minutes. Transfer mixture to a large bowl.

Step 8

Add the remaining 1 tablespoon (15 millilitres) of olive oil to the skillet and sautée the mushrooms with the sage and rosemary until golden and they release their juices.

Step 9

Transfer mushrooms to the bowl with the onion mixture. Add the cooled pumpkin, bread cubes and one cup (62 grams) of parmesan cheese. Toss well to combine and transfer to the prepared baking dish.

Step 10

In a separate large bowl whisk together the milk, cream and eggs. Pour over the bread pumpkin mixture. Cover dish tightly with aluminum foil and refrigerate for 1 hour.

Step 11

Lower oven to 350°F (180°C).

Step 12

Bake bread pudding covered; 45 minutes. Remove foil, sprinkle with remaining ¼ cup (16 g) of parmesan and bake uncovered; 15 minutes.

Step 13

Remove and allow to rest 10 minutes before serving.

Chef's Tip


*To save time, peeled and cubed pumpkin can be purchased in the frozen section of many grocery stores. If pumpkin is not available, this recipe is just as delicious with butternut squash.

*Savoury Pumpkin Bread Pudding can be prepared a day in advance. Pour the custard over the bread mixture, cover well with plastic wrap and refrigerate for up to 24 hours. Allow to rest for 30 minutes at room temperature before exchanging the plastic wrap for aluminum foil and baking.

Carousel

More Breads, Muffins & Scones Recipes

Vanilla rosemary date scones on a platter and a cooling rack shown with dishes of butter and jelly and a bowl of turbinado sugar
Vanilla Rosemary Date Scones
Hot cross buns on a baking sheet with one removed, sliced, and buttered
Hot Cross Buns
Vegan Peanut Butter and Jam muffins on a breakfast table, some wrapped in paper in a basket and one cut open on a plate and serv
Vegan Peanut Butter & Jam Muffins with Peanut Streusel Topping
Cinnamon Sugar Monkey Bread
Cinnamon Sugar Monkey Bread
Fresh vegan raspberry cinnamon rolls in a baking dish, some bare, some with coconut glaze and raspberries
Vegan Raspberry Cinnamon Rolls with Coconut Glaze
Raspberry and Cream Bread Pudding
Raspberry and Cream Bread Pudding
Banana bread on a cutting board with pieces cut and slices on plates
Banana Bread
Six bagels on a wire rack
Montréal-Style Bagels
Apple, Walnut, and Caramel Buns on a baking sheet
Apple, Walnut, and Caramel Buns
A plate of scones, one with clotted cream and jam
Vanilla Earl Grey Scones
Top
Header Logo
Navigation

ABOUT US

  • Careers

FAQ

  • Sustainably Sourced Ethically Grown

CONTACT US

  • Business Inquiries
  • Museum Inquiries

OUR STORY

NEWSLETTER SIGN-UP

  • SITEMAP
  • LEGAL NOTICE
  • PRIVACY POLICY
  • SALES TERMS

© 2022 REDPATH SUGAR LTD. ALL RIGHTS RESERVED. REDPATH SUGAR IS PART OF ASR GROUP