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Nov 17, 2012 01:50 PM

How to make bread pudding out of failed pumpkin bread

I overcooked the outside and undercooked the inside of 2 loaves of cranberry pumpkin bread. On another thread about failed banana bread, someone suggested making bread pudding. Since I am not at all clever about baking (obviously) could someone give me some pointers? The only bread pudding I've made was from very dry bread--what do you do with overly-moist pumpkin bread?

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  1. slice it and dry it in the oven on a baking sheet and then proceed.

    1. I'd just cut my losses...if it's half nearly-burned and half still-gooey, all you're going to get is a bread pudding tastes half-burned and has a gloppy texture.

      While I'm all over recycling food however possible, you can only reap what you sow -- if you start with dodgy ingredients, you'll end up with a dodgy dish....and now you have TWO failed dishes to add to your name.

      4 Replies
      1. re: sunshine842

        They're not that bad. I'd eat them myself as they are, but it wouldn't be good for me to eat 2 loaves of pumpkin bread. They're just a tad too dark on the outside; with the turbinado sugar I sprinkled on them, the somewhat over-done crust isn't a total loss. The inside isn't gooey; there are just unattractive pockets of moistness around the cranberries. At first I thought these were globs of uncooked batter, but then I realized that it's just where the cranberries are.

        Basically, the loaves are good enough for us at home but not good enough to gift--which was my aim.

        1. re: Thanks4Food

          You could freeze the loaves (or part thereof) and eat them later.

          1. re: paulj

            yes - quick breads freeze very well -- you can slice them, wrap the slices, then toss a slice (unwrapped, please) in the toaster for a quick breakfast.

          2. re: Thanks4Food

            or given that, you could make them into french toast.

        2. I'm one who talked about using pumpkin bread for bread pudding but you need dry bread for it to absorb the egg mixture. If it didn't , it would be pumpkin bread with egg custard surrounding it.

          What about using it as a base for cheesecake? I'd probably add them to the cheesecake batter. mmmm pumpkin bread cheesecake. Or you could cut it up, mix it w/ whipped cream (or a mascarpone/cream cheese whipped cream).

          1 Reply
          1. re: chowser

            How about layering it in a trifle, alternating with vanilla pudding, and some kind of fresh berries, or slices of poached pear or apple. Top with whipped cream, and it's a perfect Thanksgiving dessert.

          2. I was just looking for ways to use up leftover birthday cake ... and saw that Bobby Flay posted his recipe for Pumpkin Bread Pudding. He starts with pumpkin bread, dries the cubes in the oven, and then turns it into bread pudding (add some pumpkin puree into the custard mix). So you could do that too! Recipe is on foodnetwork . com