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  Autumn Bread Pudding



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1 small loaf artisan white bread, sliced
1 can (15 ounces) pumpkin puree
1/3 cup honey
3 eggs
4 cups milk
1/4 cup chopped crystallized ginger
1/2 cup dried cranberries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 ripe pears, cut into 1 inch chunks
1 teaspoon butter

Cut sliced bread into quarters, place in a large bowl and allow to sit in open air to dry
slightly while assembling remaining ingredients.
Beat together pumpkin and honey. Whisk in eggs until completely incorporated, then
add milk and mix until smooth. Add chopped ginger, cranberries, cinnamon, ginger and salt.
Mix well to combine. Pour over bread and stir to coat bread completely. Gently stir in pears.
Cover and refrigerate overnight, if possible. You can bake it immediately, but the bread crust
softens more if it soaks overnight.
When ready to bake, preheat oven to 350 degrees. Butter a large, shallow baking
dish—3 quarts works best. Stir mixture gently but thoroughly, then pour into prepared baking
dish. Use a spoon to even out surface and press lightly to compact. Cover with foil and bake 45
minutes. Uncover and bake an additional 15 minutes.
Serve warm or cover and refrigerate. Leftovers may be wrapped in foil and frozen in
individual servings if desired. Delicious as a dessert, but it makes a yummy breakfast too!

Copyright © 2009 Stefanie Samara Hamblen