Bread pudding is a traditional dessert with its origins in European cuisine, especially in England, where it was made using stale bread and other ingredients to avoid waste. Over time, this recipe has been adapted and popularized in various Latin American countries, taking on different names and variations depending on the region. For example, in Mexico it is commonly found simply as "budín de pan," while in countries like Argentina or Uruguay it is also called "pudin de pan." In some places, the recipe includes raisins, nuts, or dried fruits, and in others, the addition of spices and special breads may vary. This versatility has made bread pudding a comforting and highly appreciated dessert in home cooking throughout the continent.
The version we present below incorporates pumpkin and a special bread with raisins and nuts, which gives it a soft and aromatic flavor, ideal for the autumn and winter months. The combination of spices like cinnamon and nutmeg enhances its aroma and flavor, making each bite a delicious and warm experience.
How to Make Pumpkin Bread Pudding with Raisin and Nut Bread
Ingredients: Raisin and nut bread, butter, butter croissants, eggs, sugar, vanilla extract, light cream, cinnamon, and nutmeg.
Preheat the oven to 325 degrees.
Butter the sides and bottom of a 13x9-inch baking dish.
Butter one side of each bread slice and place them in layers in the dish, alternating with croissants.
In a large bowl, using an electric mixer on medium-high speed, beat the eggs until slightly thickened, about 5 minutes.
Add the sugar and vanilla and beat on medium speed until fully combined.
Reduce the speed to low and add the cream.
Mix until smooth.
Pour the egg and cream mixture over the bread slices and croissants.
The slices will slowly absorb the egg and cream mixture, so continue adding the liquid until it is all in the dish.
In a small bowl, mix the cinnamon, nutmeg, and 1/8 teaspoon of sugar.
Sprinkle the sugar and spice mixture over the bread pudding.
Fill a baking dish larger than the 13x9-inch bread pudding dish halfway with hot water.
Place the dish in the oven and put the bread pudding dish in the water bath.
Bake for 45-50 minutes or until the custard is set.
When ready, remove the bread pudding from the oven and discard the water from the larger dish.
Let it cool to room temperature.
Refrigerate for 2 hours or until firm.
