apple pumpkin bread pudding with pecan streusel

Pumpkin time!

Pumpkin patches, pumpkin parties, pumpkin costumes, pumpkin decorations.  

Pumpkins everywhere!  Why, we just had pumpkin yesterday, and we'll be having pumpkin tomorrow, too. And in the meantime, oh the delicious meantime!  Delicious, because we used yesterday's leftover pumpkin, peeled and diced it, wilted it in a skillet with a little water added to keep it from sticking, cooking, covered for as long as it took to become tender (45 minutes for us), then transferred it to a processor and whirled it around until it was puree.  

You could do the same thing, too.  Or, you could roast it and puree it.  Or you could steam it over a pot of simmering water. Or......you could buy it pureed. I've seen a few organic canned products out there, and I'm not judging.  Whatever you do, get your hands on some puree.  

Pumpkin is often overlooked by superfood devotees, but it packs a nutritional wollop.  It's bright orange color is already a dead giveaway--it's packed with antioxidant carotenoids, vitamin A, and a good source for other vitamins and minerals including iron, potassium and magnesium.  Relatively low in carbohydrates, half a cup of puree boasts 3-4 grams of fiber.  

In these days leading up to the El Dia de Muertos, (the Day of the Dead), the holiday observed in Mexico on November 1st, to honor ancestors, past, Mexican bakeries are filled with loaves of pan de muerto, the traditional celebratory loaf, fragrant with just a hint of anise.  Happily, we are beginning to see American bakeries offer this special treat, too. We pull off pieces straight from the fresh loaf, we occasionally toast it, we've made creole pain perdu from it, and still we've had leftovers. 

If you find yourself with a little bit, or a lot, of leftover pan de muerto (or any bread, actually), a little past its prime on your hands, why not try it in a southern staple--bread pudding?  Fusing the cuisine of the Creole South with that of Mexico, both created out of lack, and honed to create a delicious plenty, is a natural fit, and this combination will knock your standard bread pudding out of the park.
  
apple pumpkin bread pudding
with pecan streusel

Pudding

• *loaf of day-old pan de muerto , or brioche, or any day-old loaf, alternately (you will likely not use an entire loaf--loaf sizes are variable, so count on enough slices to fill your 9X9 baking dish)
• 2-3 apples, unpeeled, sliced 1/4" thick
• 1 cup pumpkin puree (canned or homemade, but not pumpkin pie filling)
• 2 cups whole milk
• 6 whole eggs, beaten
• 1/4 c brown sugar
• 2t ground cinnamon
• 1t ground allspice
• 1/2t grated nutmeg
• 1/2t ground ginger

Pecan Streusel

• 1/4 c. brown sugar
• 2 tbsp. flour
• 1t ground cinnamon
• 2 tbsp. butter, softened
• 1/2 c. chopped pecans
• zest of one lemon (trust me on this.  it will set your pudding apart. promise)   

Lightly grease a 9x9 baking dish.

Slice bread approximately 1/2 inch thick. Layer in baking dish (they will eventually be standing straight, see below).

Tuck apple slices between each bread slice.

Combine, mixing well, pumpkin, milk, eggs, brown sugar, and spices. Pour over bread and apple slices.

Cover and refrigerate overnight.  

Prior to baking, preheat oven to 325 degrees.  

Prepare streusel by cutting in butter, flour, brown sugar, and cinnamon. Fold in pecan pieces. 

Strew streusel (haha..strew streusel) over pudding. Zest lemon over the top (cause it's gonna put it over the top..haha, again.  I'm a laugh riot.) 

Bake, covered, for 45 minutes, then remove cover and bake an additional 15 minutes, or until streusel is browned and pudding is set. 

Serve warm or room temperature (or cold, standing in front of the fridge, with nothing but a spoon and the ding-ding-dinging of the door's-open alarm).  

Whipped cream and maple syrup are good accompaniments, but honestly, I love it just as it is.  

Why gild the lily?  

enjoy!

Read More:

Nutrition Data: Pumpkin

Alton Brown: Pumpkin Puree

Serious Eats: Pan De Muerto

Celebrate Day of the Dead!