Don’t be like me and make sure your bread pudding is completely cooked and set. I did do multiple toothpick tests that seemed to come out clean but alas, it was not. It was when I scooped out a serving for my photos that I saw the runny but still thick middle. I knew I had to put it back into the oven, which I did but not before finishing taking my photos. So, if you’re looking at the pictures thinking “that doesn’t look quite done” that’s because it wasn’t. Mistakes happen, new recipes are learning experiences and all we can do is our best.
As for the taste, it was as I expected, it had a pumpkin pie taste experience which I found delightful. The texture was soufflé-like with the whipped egg whites but I really would like to try this in a normal oven when we get ours since one of my early snafus was using a pan too small purely so I could bake it in my air fryer (New oven coming soon? ish?). Although it did work I think the nooks and crannies of bread pudding would translate better in a proper size dish. So if you’re into bread pudding and into pumpkin maybe try this? Let me know if you do.
Nutty Pumpkin Bread Pudding
2 eggs , separated whites and yolks
1c pumpkin puree
1/2c brown sugar
2 Tbsp brandy, optional
1 tsp cinnamon
4c wheat bread, cubed
1/2c pecans, roughly chopped
1/2c chopped dates
In the bowl of a stand mixer or a mixing bowl with a hand mixer beat the egg whites until stiff peaks and set aside. Using a separate bowl whisk together egg yolks, pumpkin, brown sugar, brandy, cinnamon, nutmeg, and milk. Add in the bread cubes, pecans, and dates. Fold in the egg whites and pour into a prepared baking dish. Bake at 325F for 45-50 minutes or until a toothpick/knife inserted near the center comes out clean. Best served warm with light cream or whipped cream.