Pumpkin Bread and Butter Pudding

Princess Diana once told UK Daily Mail royal columnist Nigel Dempster that “Darren makes the best Bread and Butter Pudding in the world ! ” Now, I am not sure it’s the best in the world… but it is in the top one !  🙂  This recipe has proven to be by far the most popular and requested recipe at events I have done around the country since my book Eating Royally was published.

This morning I was on Texas Living on KTXD preparing a version of the dish for everyone to make for the holidays. I changed the recipe up a little by adding pumpkin and rum and a few other ingredients and you can be sure this recipe is as good as my original.

Here’s the recipe… this one’s a keeper !

Pumpkin Bread and Butter Pudding.

Serves 6

8 slices of white bread (6 cut into triangles, 2 into cubes)

1 stick unsalted butter, melted

9 egg yolks

2/3 cup sugar

¼ cup milk

2 cups heavy cream

½ cup dried cranberries

¼ cup dark rum

1 cup Libbys pure pumpkin

1 tsp cinnamon

½ tsp ginger

½ tsp all spice

1   3 pint casserole dish

Soak the cranberries the night before in the rum and cover with plastic wrap. Leave at room temperature.

Preheat the oven to 350degrees.

Remove the crusts from the bread and cut 2 slices into ½ inch cubes and the rest into triangles.

Whisk the egg yolks and sugar in a bowl together. Add the pumpkin and spices and whisk until combined. Bring the cream and milk to a simmer in a large pan and pour onto the egg yolks, stirring all the time.

Place the diced bread in the bottom of the dish. Then top with the cranberries, adding the juices too. Dip the remaining bread (cut into triangles) into the melted butter and arrange on top of the fruit.

Pour the warm egg mixture over the bread making sure all of the bread is coated.

Place the casserole in the center of the oven and bake for about 30 minutes or until the center has set.

Remove from the oven and serve warm with ice cream or whipped cream.