Monday, November 24, 2008


Around the beginning of October, I was contacted by an American foodie from Maryland who had stumbled upon my blog while she was doing a Google search in order to find the site of a certain organic food store (Le Marché De Vie) in Eaux-Vives, Geneva. We exchange a few e-mails and agreed to meet up at my place so as to spend a fun afternoon together, baking something autumnal and delicious...

That's how I got to know this very friendly Graduate Institute student named Jessica who has just moved here from Washington, DC in September and with whom I share a passionate interest in food and cooking/baking.

As we wanted to make a pumpkiny fall/Thanksgiving treat that would be scrumptious, yet not too time-consuming, we opted for a Bon Appétit (you can't go wrong with them) recipe that we found on Epicurious. It sounded so highly promising and droolworthy that we had to make it!

So, a few days later, she came to my place. We got along straight away and chatted like crazy all afternoon while we were preparing what was going to be the most luscious and dirty bread pudding I have ever come across!

This luxurious "Pumpkin Bread Pudding With Caramel Sauce" is incredibly good and lip-smackingly delicious. It is a terribly delightful dessert which will blow you off your feet. The only sound you'll be able to get out is "Mmmmmmmhhhhhhhh"!

We are not talking about just any mainstream pudding here, but about a deadly treat which is undeniably irresistible thanks to it's sheer richness and incomparable taste. The wicked combination of spongy, gooey, sticky and spicy elements contribute to this homey pudding's oomph factor...

~ Pumpkin Bread Pudding With Caramel Sauce ~
Recipe from "Bon Appétit", November 2000 and adapted by Rosa @ Rosa's Yummy Yums.

Serves 6 to 8, depending on how big you slice it.

Ingredients for the "Bread Pudding":
2 Cups (480ml) Half and half (see remarks)
1 3/4 Cups (525g) Pumpkin puree (see remarks)
1 Cup (240g) + 2 Tbs Packed Light brown sugar
2 Large eggs (~70g each)
4-5 Tsps Pumpkin Pie spice (see remarks)
2 Tsps Ground cinnamon
1 1/2 Tsp Pure vanilla extract or paste
10 Cups (about 10-ounces) 1.3cm (1/2-inch) Cubes egg bread ("Challah" type or even normal white bread)
1/2 Cup (90g) Golden raisins (see remarks)
Ingredients for the "Caramel Sauce":
1 1/4 Cups (300g) Packed light brown sugar
1/2 Cup (1 stick/120g) Unsalted butter
1/2 Cup (120ml) Double cream (35 % fat)

Method for the "Bread Pudding":
1. Preheat oven to 180° C (350°F).
2. Whisk the half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3. Fold in the bread cubes and stir in the golden raisins.
4. Transfer mixture to 28x18cm (11x7-inch) Pyrex/glass greased baking dish.
5. Let stand 15 minutes.
6. Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 40 minutes.

Method for the "Caramel Sauce":
Whisk the brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
8. Whisk in the cream and stir until the sugar dissolves and sauce is smooth, about 3 minutes.
9. Serve warm with caramel sauce.

See info on "half and half" here. I used 1 cup milk and 1 cup thick cream (35% fat) instead.
I recommend you to use the following pumpkin:
Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.
Here's how to make homemade "Pumpkin Pie Spice":
Mix together 3 1/2 Tsps ground cinnamon, 2 Tsps Ground ginger, 1/2 Tsp ground allspice, 1/4 Tsp ground cloves and 1/2 Tsp ground nutmeg.
You can replace the golden raisins by dried cranberries, dried cherries, roasted pecans, etc...
This pudding freezes very well.

Serving suggestions:

If you want to be real dirty, you can also serve this
pudding with some sweetened whipped cream and/or a ball of your favorite ice cream...


~ Pudding Au Potimarron Et Sa sauce Au Caramel ~
Recette tirée du magazine "Bon Appétit" (USA), Novembre 2000 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour environ 6 à 8 personnes.

Ingrédients pour le "Pouding":
1 Tasse (240ml) de
Crème double (35% de matières grasses)
1 Tasse (240ml) de Lait
1 3/4 Tasses (525g) de Purée de potimarron non-sucrée (voir remarques)
1 Tasse (240g) + 2 CS de Sucre brun clair, tassé
2 Oeufs larges (~70g chacun)
4-5 CC d'Epices à Pumpkin Pie (voir remarques)
2 CC de Cannelle moulue
1 1/2 CC d'Extrait de vanille pure
10 Tasses (~300g) de Brioche (type "Challah" ou de pain blanc) rassie, coupée en cubes (1.3cm)
1/2 Tasse (90g) de Raisins clairs (voir remarques)
Ingrédients pour la "Sauce Caramel":
1 1/4 Tasses (300g) de Sucre brun clair
1/2 Tasse (120g) de Beurre non-salé
1/2 Tasse (120ml) de Crème double (35 % de matières grasses)

Méthode Pour le "Pouding":
1. Préchauffer le four à 180° C (350°F).
2. Battre ensemble la crème, le lait, la purée de courge, le sucre brun clair, les oeufs, les épices à Pumpkin Pie, la cannelle et l'extrait de vanille.
3. Incorporer les cubes de pain rassi au mélange liquide et ajouter les raisins. Bien mélanger.
4. Transférer le tout dans un plat en Pyrex (beurré) de 28x28cm.
5. Laisser reposer pendant 15 minutes.
6. Cuire le pouding pendant environ 40 minutes, jusqu'à ce que le pointe d'un couteau en ressorte propre.
Méthode pour la "Sauce Caramel":
Dans une petite casserole, à feu moyen, faire fondre le beurre avec le sucre.
8. Incorporer le crème, puis fouetter le mélange pendant environ 3 minutes, jusqu'à ce que le sucre ait fondu et que la sauce soit homogène/lisse.
9. Servir chaud avec la sauce au caramel.

Je vous recommande d'utiliser les courges suivantes:
Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).
Voilà comment faire son "Pumpkin Pie Spice" maison:
Mélanger ensemble 3 1/2 CC de cannelle en poudre, 2 CC de gingembre en poudre, 1/2 CC de tout-épice en poudre, 1/4 CCde clous de girofle en poudre et 1/2 CC de noix de muscade en poudre.
Vous pouvez remplacer les raisins par des cranberries séchées, des cerises séchées, des noix de pécan torréfiées, etc...
On peut tout à fait congeler ce pouding.

Idées de présentation:
Si vous voulez vraiment être "cochons", pourquoi ne pas accompagner ce pouding d'un peu de crème fouettée sucrée et/ou d'une boule de votre glace préférée?...


  1. Humm ça doit être un délice ,ce caramel qui coule me donne l'eau à la bouche !

  2. Nice to know you've found a friend in Jessica :-)The pudding looks so tempting :-)

  3. Mumm pour moi ce sera la boule de glace en plus.

  4. Cette sauce !!! Humm tout à fait à mon goût !!

  5. Bonjour Rosa! ton pudding est aux couleurs de l'automne! j'adore!!! il est très appétissant et ce caramel qui coule est une invitation à y goûter!!!Bises.

  6. double gourmandise avec cette crème au caramel...

  7. Trop appétissant, j'hésite entre Chantilly et boule de glace, ce sera glace et double portion de caramel.

  8. Mmm looks absolutely delicious!

  9. Wonderful that you were able to become friends with someone who shares your love of food Rosa. Your dessert is droolworthy for sure:D

  10. Ton pudding est superbement appétissant:))

  11. Un petite péché de gourmandises:) Voila une façon intéressante de cuisiner la citrouille:)
    Bonne journée!

  12. I tried a pumpkin bread pudding before that did not turn out well, but this looks delicious so I will have to try again. Yum!
    Also, I am glad to finally know what potimarron is.

  13. Delicious with the caramel sauce!

  14. oh mon dieu que ça a l'air bon rosa!

  15. Huummm ! Très gourmand ce pudding !

  16. Je salive terriblement devant ce caramel "dégoulinant" ! :o)

  17. Ca y est, j'ai mis le doigt dans le caramel... tu n'es pas fâchée?

  18. c'est super, l'internet, quand ca permet de rencontrer des gens fantas comme ca. j'ai honte du manque d'accents et autres, tu m'excuses.

  19. Ouf...terriblement délectable ce pudding:))

    bonne journée ma Chère!!

  20. Oh my goodness that looks amazing.

  21. Mmmmhhhh, sounds utterly convincing. I just got up at this very moment with a cup of coffee right next to me. That's about it. Then saw this pudding, my stomach rumble, and my mouth drooling!

  22. So fun to meet up with new, kindred spirits! Glad you had so much fun creating this very yummy, mouth-watering looking creation.

  23. That looks pretty freakin' fantastic!

  24. O my goodness! I haven't seen such tempting bread pudding in far to long. The ultimate comfort food to share with a new friend. It looks so enticing I can hardly contain myself. Thanks so much for sharing Rosa. Have a wonderful Thanksgiving!

  25. see how much google brings happiness to us
    I started my blog after searching for a recipe and I found one blogger. After few emails she suggested I do a blog... almost 4 years later am still here.

    its thanksgiving here on thursday ... this sounds good than the traditional pumpkin pie

  26. What a lushious treat! I shall keep this recipe in mind for later.


  27. Le caramel qui coule sur le pudding est un appel à la gourmandise !
    Bonne soirée, Doria

  28. Très jolie ce pudding!! Avec la sauce, quel délice! Bonne soirée.

  29. Oh la la pour moi si j'abuse vraiment ça serait creme ++++ glace !

  30. quelle merveilleuse recette! rosa! humm!

  31. Rosa!! I'm so excited you posted this! And the pictures are AMAZING, especially considering that you only took 4 or 5! the pics bring back memories... mostly of how we couldn't stop chatting for 3 hours, until that deliciousness hit our lips :D

    Can't wait for next week, it will be such a great break from studying!

  32. hummmm, cette crème au caramel me fait fondre...


  33. What a fabulous story making a blogging friend! Your pumpkin bread budding looks and sounds amazing. I would never have thought of that. I would love to try this.

  34. Wow, that looks like an amazingly decadent fall treat. What a treat, also, to get to spend time with a fun fellow blogger!

  35. Yum, you can't go wrong with caramel and bread pudding. It looks outrageously good!

  36. Oh, I bet this was totally amazing. I made a similar recipe for Thanksgiving last month and it was to die for!!

  37. Rosa, I absolutely love this recipe! When my daughter comes to visit me during the New Year, I am making this for her. Glad you have a new friend, and thanks for sharing such a comforting dish with us.

  38. A wonderful collaboration and caramel sauce is fine even on it's own!

  39. Holy moly!!! This looks heavenly Rosa!

  40. That pumpkin pudding looks so good!

  41. Beautiful and very tempting, Rosa!
    Ummm... seems like a lot of people have the pumpkin bug these days! LOL ...go figure why! LOL

  42. oh man. I just stumbled across this on food gawker. looks uber delish! Who is this rogue American who assisted you?

  43. Oh yes! Definitely with whipped cream. Can it get any dirtier?

  44. Ta dernière remarque n'est pas à laisser entre les yeux de n'importe qui!! :-) La cuisine permet parfois de faire de bien belles rencontres.

  45. je ne suis pas trop pudding , mais là , je veux bien faire un effort ...

  46. oh, comme ca a l'air gourmand tout ca! Merci pour cette jolie recette. biz

  47. ..bonjour ma chère Rosa!!..c'est la première fois que je vois un pudding à la citrouille mais je veux bien y goûter avec plaisir!!!!!!


  48. avec la sauce au caramel..... ahhhhhhh mais ça devient mortel !

  49. Je ne suis pas trop fan du pudding par contre suis extrêmement fan de cette musique du fameux film "In the mood for love"... ça me touche le coeur, vraiment :)

    Merci pour tes commentaires chez moi. Toujours un mot gentil à m'adresser, à nous adresser !


  50. Gooey. Sticky. Sweet. And messy. It's PERFECT. My kind of dessert. ;)

  51. Bonjour Rosa
    Ta recette est un merveilleux cadeau pour nos papilles
    Potiron et caramel .....tout pour être heureuse
    Je pense tout avoir sous la main , alors je vais tener de la faire cette semaine !
    Merci Rosa
    Bonne semaine

  52. Ce caramel qui coule sur ce pudding me fait complètement craquer...que de tentations...!!
    Bises, bonne soirée

  53. Je n'ai jamais utilisé le potiron ou le potimarron en recette sucrée mais tu me donnes envie d'essayer
    Sinon as tu une recette parmi tes muffins que tu me recommandes?

  54. aaah cette sauce caramel qui coule sur le pudding ....ça laisse rêveur !!

  55. Hoe lovely Rosa to have found a firend in Jessica. Your pumpkin pudding looks sensational mmmmm

    Rosie x

  56. Oh, for the love of caramel!

    Rosa, if your delicious images are any indication, that bread pudding is one I must recreate, and soon.

  57. Looks really good Rosa - really!


  58. Les photos sont magnifiques! On imagine très bien le goût de ce pudding au pain et de sa sauce au caramel.

  59. Beautiful! Look how thick and ooey gooey it is! I wish I had some for breakfast!

  60. Ce pudding est à tomber et à se faire très mal sur le coin du nez....

  61. mmm... i just can imagine all the flavors playing around my tongue... :)

  62. Mmmmmmmmmmmmmmm il a l'air delicieux!!!

  63. un pudding bien de saison et il à l'air super bon!

  64. humm!!je te prend la recette!!

  65. Oh, what a tempting bread pudding, the caramel drizzled upon it makes me wanna bite right in! Gorgeous!

  66. ce caramel coulant pourrtait bien me réconcillier avec le potiron en utilisation sucrée ;-)

  67. Quelle tentation ce caramel dégoulinant!

  68. You never fail to come up with sinfully enticing recipes, Rosa! lol I have been entertaining family over the Thanksgiving holiday here in the States,and didn't have time to read any of my favorite blogs for the past week or so, and it is such a treat to return to such wonderful goodies! This looks like a perfect Swiss/American two outdid yourselves!

  69. C'est que je me laisserai bien tenter... !