Cozy Twist: Savory Pumpkin Bread Pudding

Today’s Recipe: Savory Pumpkin Bread Pudding

I’m excited to share a unique twist on a classic dish that’s perfect for cozy autumn nights. This savory pumpkin bread pudding combines the warmth of traditional bread pudding with the earthy flavors of pumpkin and sage. It’s a comforting and delicious dish that’s sure to become a new fall favorite.

Ingredients:

• 250g day-old baguette, cubed
• 200g pumpkin puree
• 300ml milk
• 3 eggs
• 100g gruyere cheese, grated
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp pepper

Kitchen Tools:

• mixing bowl
• whisk
• baking dish
• oven

To start, preheat your oven to 350°F (180°C). In a mixing bowl, whisk together the pumpkin puree, milk, eggs, sage, salt, and pepper until well combined. Add the cubed baguette and grated gruyere cheese to the bowl, stirring gently to coat the bread evenly.

Grease a baking dish with butter and pour the bread mixture into the dish. Press down lightly on the bread to ensure it’s evenly distributed. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set.

Once the savory pumpkin bread pudding is done baking, remove it from the oven and let it cool for a few minutes before serving. This dish is best enjoyed warm, with a drizzle of maple syrup or a dollop of sour cream on top.

This recipe yields approximately 900g of savory pumpkin bread pudding, enough for 6 servings. Each serving is around 150g and contains approximately 250 calories.

One unique tip for this dish is to add a sprinkle of crispy bacon on top before serving for an extra layer of flavor and texture. The salty crunch of the bacon pairs perfectly with the creamy pumpkin and savory sage.

I hope you give this savory pumpkin bread pudding a try and make it your own with your favorite seasonal ingredients. It’s a versatile dish that’s perfect for breakfast, brunch, or even a cozy dinner. Enjoy!