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Jan 1, 2010 10:08 AM

Pumpkin/Yam Bread Pudding Recipe?

On Dinner: Impossible a few weeks back, Robert Irvine worked with Guy Fieri to create a dinner celebration for The Boys & Girls Club of America.

He made one dessert that included a streusel or coffee cake, Libby's pure pumpkin, Royal Prince yams in syrup, eggs, heavy cream and some spices/other ingredients. He mixed everything except the streusel in a huge container and then poured it over the cubed streusel and baked it in the oven. I can't find a discussion of that recipe ANYWHERE! Does anyone have anything close??

I wouldn't know what proportions to use, how high a temperature to use or how long to bake it, but I want to so badly! Does anyone know the episode I'm referring to? Has anyone made anything similar where they could tell me how they've made it or would make it? Or if his recipe is online somewhere?


And P.S.: Are links allowed? Here's the episode:

Sorry moderators, if not, please remove it. I hope I do not suffer repercussions.

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  1. Use any basic bread pudding recipe and consider the pumpkin, yams, and syrup as liquid. I didn't see the program but assume the yams were mashed or pureed into the mixture. Because the yams and cake are sweet, I don't think you'll need more sugar. For a pound of coffee cake, use 3 eggs. Use 1 to 1-1/2 c cream, and 1-1/2 to 2 c pumpkin/yam, so the grand total is 3 cups. Maybe a tsp of cinnamon or a combination of spices totalling 1 to 1-1/2 tsp. Let it sit long enough to absorb the thick liquid. Bake at 325-350 for 50-60 minutes, depending on size and depth of pan (you'll need at least a 1.5 qt baking dish). Using a water bath is optional.

    1 Reply
    1. re: greygarious

      Thank you for the approx. ratios! This gives me something to go on at least when buying ingredients. I'll experiment.

    2. I've made similar desserts, albeit is lesser quantity, a number of times. It's really not difficult if you keep in mind that it's essentially a custard bread pudding with the custard based on pumpkin and sweet potatoes (very similar in texture when cooked and pureed) and the "bread" being anything (including bread) that will absorb the liquid ingredients. The three most critical ingredients, IMO, are the eggs, cream and sugar or other sweetener. I believe that's where the greatest opportunity for error lurks. For the first attempt, I would mix the pumpkin/sweet potato and cream elements and add sweetener to taste (I can taste the puree without risking ingestion of raw eggs) then adding the raw eggs. That way I'd have a clear notation in my recipe notes of how much of each sweetener I might need next time.
      That's a procedure that has become common in my kitchen because I cook for diabetics and the amount of artificial sweetener used as an exchange in recipes that normally call for sugar is not a 1:1 ratio so I have to taste at various stages to ensure the level of sweetness is correct.

      2 Replies
      1. re: todao

        Thank you very much for your input. Those are good tips! My dad is diabetic, but this sure as hell isn't getting made for him.

        I re-watched the video and in addition to heavy cream, he uses *condensed* milk! I'm glad I like sugar and have normal sugar levels. After this, I might have diabetes.

        1. re: hamstrman

          Be very sure he really used sweetened condensed and not evaporated. Sometimes people say one thing and mean the other. SC is in a shorter can, Evap in a Campbell's soup-sized can. I have dial-up so no Youtube capability.