Pumpkin Cherry Bread Pudding

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Bread Pudding Custard Mix

  • 2c heavy cream
  • 2c milk
  • 1c granulated sugar
  • 4ea whole eggs
  • 2ea vanilla beans

Pumpkin Cherry Bread

  • 3c all purpose flour
  • 1c cornmeal
  • 1tb baking powder
  • 2 tsp salt
  • 1T+1tsp cinnamon
  • 1 tsp nutmeg
  • 2c pumpkin puree
  • 4 ea whole eggs
  • 1c sugar
  • 1c brown sugar
  • 1/2 c salad oil
  • 1/2 c apple sauce
  • 1c dried cherries* (soaked overnight in warm water)

Honey Tuile

  • 8oz unsalted butter melted
  • 8oz confectioners sugar
  • 5.9 oz wildflower honey
  • 8.5 oz all-purpose flour
  • 8.5 oz egg whites

The creative chefs at the Westin La Cantera came up with this fun and delicious recipe…guaranteed to light up your holidays. Bread pudding, with lots of cinnamon, in the shape of a lantern. Add a candle representing the holiday of your choice, and you have a dish sure to impress your family and guests! Enjoy everyone!

Pumpkin Bread Pudding Custard Mix

  1. Slice vanilla beans length-wise.  Mix with sugar.
  2. Bring heavy cream and milk to boil.  Remove from heat slowly.  Add cream mixture to egg and sugar mixture.
  3. Place toasted bread in buttered baking dish.  Add custard mix.
  4. Bake covered for 30 minutes.
  5. Remove cover to finish baking approx 10-15 minutes (until custard appears firm, not liquid).

Pumpkin Cherry Bread

  1. Sift all dry ingredients together
  2. Cream with paddle: sugar eggs.  Add oil, applesauce.  Blend in dry ingredients.  Add pumpkin and cherries
  3. Bake at 350 degrees aprox 30 to 45 minutes.
  4. Cherries may be changed to raisins or other dried fruit.
  5. After bread is baked slice and cut into cubes, dry in oven
  6. Place in mold and pour bread pudding custard over the bread
  7. Bake at 300 degrees for 10 -15 minutes until done

Honey Tuile

  1. Melt butter, add sugar and honey.
  2. Sift in flour.  When dough starts coming together, add egg whites. Let rest for two hours in refrigerator.


**Different variations for this recipe would be: spice tuile: add cinnamon and nutmeg if desired.

5 Responses to Pumpkin Cherry Bread Pudding

Mary Tupacz says: October 22, 2011 at 3:33 am

I think the recipe is incomplete. Does it mean buy pre-made pumpkin bread? Also, there is no cinnamon or other spice listed with the ingredients. The description above the recipe indicates there is “lots of cinnamon.”

Tanji, can you please reprint a clarification. This recipe sounds like it would be great!

Heidi Hawkins says: October 22, 2011 at 4:20 pm

I am assuming that you make the pumpkin cherry bread first, and then use that in your bread pudding? The problem is, the pumpking cherry bread sounds so delicious that I’m pretty sure none would be left to make the bread pudding!


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