This recipe comes to us from the kitchen of Lady E Cooper, author of The RV Centennial Cookbook: Celebrating 100 Years of RVing and the owner/operator of www.myrvkitchen.com. Lady E and her husband, Terry, the Texas RV Professor of Mobile RV Academy fame, full-time in a DRV Luxury Suites Full House JX450 toy hauler. They are more than seasoned full-timers, experienced workampers, and an inspiration to RVers everywhere.
They also happen to be buds of mine. So when I asked Lady E if she would share an RV-friendly dessert recipe with me, she most graciously provided this recipe for Pumpkin Bread Pudding. Full disclosure: I originally shared this on DRV's Facebook Page for Thanksgiving 2016. While brainstorming for story ideas, it dawned on me that you Heartlanders might like to try it for yourselves. Also, this recipe serves 12 and does require some extensive prep. Make sure you've got plenty of mouths to feed and plenty of time to make it.
• 1 (14 oz.) box Pillsbury Pumpkin Quick Bread – prepared w/recipe on the box
• 3/4 cup Heavy Cream
• 3/4 cup Half and Half
• 1/2 cup Granulated Sugar
• 4 tablespoons Melted Butter (I use Land O Lakes unsalted butter)
• 4 Eggs
• 1/2 teaspoons Vanilla
• 1 tablespoon WATKINS Pumpkin Pie Spice *
•1/4 cup of raisins (optional)
• 2 tablespoons of cold chopped butter (optional)
• 1/2 cup Unsalted Butter
• 1/2 cup Heavy Cream
• 1/2 cup Brown Sugar
• 1/2 cup Chopped Toasted Pecans (optional)
Pumpkin Pie Spice* - Making your own mix
• 2 tsp Cinnamon
• ? tsp Nutmeg
• 1/4 tsp Ground Ginger
•1/4 tsp Ground Cloves
• 1/2 tsp Ground Allspice
Prepare pumpkin bread mix as recipe states on the box – making ahead of time if possible by day or two. Cut into slices – then cut in half; toast to remove most of the moisture - Not toasting will cause the finished product to be mushy.
For added richness – chopping a couple of tablespoons (pats) of butter…placing them around the top before placing it inside the convection oven.
If you want to make your own pumpkin spice mixture, the ingredients are listed above.
• Preheat oven (or convection oven) to 375 degrees
• Using coconut oil, coat the inside of a deep dish casserole. Cooking spray can be used.
• Pour 1 tablespoon of melted butter in the bottom of the dish. Next, sprinkle raisins over the bottom of the dish then arrange bread slices laying down with layering upward. (use about ¾'s of the loaf)
• Pour remaining melted butter over bread distributing evenly
• In a large bowl, whisk together the heavy cream, half and half, eggs, sugar, vanilla and half of pumpkin spice. (reserve remaining pumpkin spice to sprinkle over the top before baking)
• Slowly pour the bread slices inside the dish. Add remaining pumpkin spice. It should cover all or most all the bread – Then place into the preheated oven immediately to bake approximately 40 minutes. (do not let the dish sit and soak up the liquid mixture)
• While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes; pour over bread pudding to serve.
Serve warm with a scoop of vanilla ice cream and enjoy!