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Pumpkin Apple Walnut Pudding

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Sonoma Modern American

Pumpkin Apple Walnut Pudding

Makes 6 servings

4 cups apple walnut cake(cut to make of 2-inch cubes)

1 cup of whole milk

1/2 cup heavy cream

1/2 cup granulated sugar

4 large eggs

1/2 teaspoon vanilla extract

1 cup fresh pumpkin puree

1) Preheat oven to 350"F.

2) Lightly butter a one quart baking dish (six - 8 ounce baking dishes can be used)

3) Place cake cubes into prepared dish

4) Wisk together milk, cream, sugar, eggs, puree and vanilla in a mixing bowl

5) Pour wet ingredients over cake cubes and let sit for about 10 minutes

6) Bake for 25 to 35 minutes, or until bread pudding is lightly golden and custard is set

7) Remove from the oven. Let sit for 5 minutes. Serve warm with some compote on top.  Enjoy!!!!!

Pumkin Cranberry Compote

2 cups 1/4" diced pumpkin

12 oz cranberries

1 cup maple syrup

1/2 cup sugar

1/2 cup orange juice

Combine pumpkin, surup, oj and sugar.  Bring to a boil.  Simmer until liquid thickens and pumpkin turns tranlucent

Add cranberries.  Boil until they pop open.  About 2 minutes.  Cool flat over ice. 

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