Sweet And Crumby

Baking, a Love Story

Legendary Pumpkin Bread Pudding and My Favorite Gongoozler

36 Comments

First of all, you are probably now asking yourself two things…1)What makes THIS pumpkin bread pudding so extraordinary?and 2) What the HECK is a gongoozler? I will proceed to explain both if you are patient.

Oh how I wish I could transport that nice little casserole dish to you so you could slowly chew the spongy, luscious pumpkin bread pudding permeated with ginger and cinnamon-y goodness.   I would even pour you a cup of coffee while I state my case.  Then my case would be self-evident, and you and I could just sit back and enjoy the ride.

But instead, I feel I must prove to you why this pumpkin bread pudding is a complete show stopper and will most assuredly be the crowning glory to any autumn inspired dinner party you are having.  I am absolutely convinced that this bread pudding stepped up into the amazing category with two little improvements that catapulted it to glory.  Yes glory.

Using one day old pumpkin bagel lying around in addition to the cubed bread, I believe, was an ingenious idea—If I do say so myself– and upgrading the milk to half and half probably didn’t hurt either, unless you count the fat and calories as collateral damage.

Add totally drunk out of their mind raisins, an old fashioned whiskey sauce and a touch of homemade whipped cream, and your guests will “oooh” and “ahhh” or they will just simply pass out at the dinner table from complete and utter Nirvana. As if that is not reason enough to dive head first into this recipe, it is seriously oh-so-simple to throw together so please, I beg of you, make this pumpkin bread pudding ASAP.  You will not be sorry.

Oh, and for my very favorite gongoozler…that’s Sadie, my ever interested Golden Retriever.  Do you know what a gongoozler is?  I have my very curious daughter to thank for introducing me to the most awesome word of the century.  She was web surfing on Dictionary.com (yes, smarties like her web surf on Dictionary.com as opposed to endless hours of youtubing…did you not know kids like her existed?) and found a contest in which users were voting for their favorite unusual word and guess what…there was gongoozler!

A gongoozler is someone who observes and stares for long periods of time but does not participate in something.  For the thorough definition please click the link so you can be fully apprised of its history (quite interesting actually).

My Golden Retriever is more often than not found about two feet from me in the kitchen observing my every move, but not participating one iota, unless called upon to quickly devour a scrap off the floor.

For this photo op above, she was watching my husband stage my little dish of bread pudding.  She was fascinated — or perhaps just hoping to pounce on it at the first sign of distraction.  Luckily for me, my bread pudding made it out alive and the gongoozler, herself, stayed out of trouble.

Make this bread pudding, please, and keep any of your gongoozlers from sticking a finger or a tongue into your pudding before it is ready to serve.

—Oh and for the fellow chocoholics out there, add a few chocolate chips to half of the mixture if you like instead of the raisins and you will take your bread pudding in a totally different but totally wonderful chocolatey direction.

This was linked up to Sweet Tooth Fridays at Alli-n-Son and Sweets for a Saturday on Sweet as Sugar Cookies.

Legendary Pumpkin Bread Pudding
Adapted from Martha Stewart with some of my own ingenious additions

Serves 6
Unsalted butter, room temperature, for ramekins
6 tablespoons dark-brown sugar
1 cup raisins
1/3 cup bourbon
1/3 cup hot water
4 large eggs
1 cup granulated sugar
1 1/2 cups half and half
One 15-ounce can pumpkin puree
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of salt
Left over bread (about a loaf –I used 1/4 a loaf of one left over loaf and 1/2 a loaf of another loaf I had) + 1 or 2 day old pumpkin bagels (Martha recommends 12 oz of day old Challah bread which would be absolutely wonderful but any day old bread you have lying around works perfectly well).  The bread amount is not an exact science…a little too much or too little will be just fine.

Whiskey Sauce
Taken from Better Homes and Gardens
1/4 c. butter
1/2 d. granulated sugar
1 beaten egg yolk
2 T. water
2 T. whiskey/bourbon

As we all know, necessity is the mother of invention. I happened to have a day old pumpkin bagel and plain bagel sitting on my counter from my local bagel shop.  I also had a quarter of a loaf of stale bakery country bread.  What better to do with these now sorry excuse for carbs, then to bake them into a luscious pumpkin bread pudding?

I started with Martha Stewart’s recipe and re-created from there.

Start by setting your oven to 350 degrees and buttering six ramekins.  If you don’t own ramekins, simply use a medium-sized casserole dish or a small-ish rectangular glass dish.  Let’s not be choosy here; it’s the end result that counts.  Then sprinkle each ramekin with about a tablespoon of dark brown sugar (light will work fine if that’s what you have) or sprinkle your casserole dish with 5 tablespoons of brown sugar.  Tap your dishes and make sure they are adequately dusted in the brown sugar (just like flouring a cake pan!).

Next, soak your raisins in the bourbon.  Let them sit in the bourbon, lapping it up for at least a half hour, getting them plump and drunken.  Next, cut your breads into 3/4 inch cubes.  In a large mixing bowl, whisk together your eggs, pumpkin puree, sugar, half and half, vanilla, ginger, cinnamon, allspice and salt.  Gently, stir in your bread, coating it entirely with the mixture.  Fold in your raisins and equally disperse your bread mixture into the ramekins. Put all ramekins on a baking sheet to make it easier to put in and take out of the oven.

Alternately, divide bread mixture into two equal portions before adding the raisins.  Add the raisins to one bowl and 3/4 c. of good quality chocolate chips to the other bowl.  Then divide into the ramekins. Place all ramekins on a baking sheet before putting in the oven for ease of transportation.

Cover loosely with foil and bake for 20 minutes and then remove the foil and bake for another 20 minutes or until egg mixture is solid and bread is slightly browned or golden.  While the bread pudding is baking, prepare homemade whipped cream.  Once the bread puddings are out of the oven, let them cool slightly while you make the whiskey sauce.

Make the whiskey sauce: In a small saucepan melt the butter.  Stir in the sugar, egg yolk, water and whiskey.  Cook and stir constantly over medium-low heat for 5 to 6 minutes or till sugar dissolves and mixture boils.  Remove from heat and serve warm over the bread pudding, topping with a dollop of whipped cream.

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36 thoughts on “Legendary Pumpkin Bread Pudding and My Favorite Gongoozler

  1. You are indeed ingenious Geni! And it sounds like your daughter is following in your footsteps. 😉 I often have several gongoozlers around here. I LOVE this word. This pudding looks fantastic! And I was just sitting down to decide what to bake today. This is going in the stack. 🙂

  2. OK, I think I read this carefully, but you can virtually rap my knuckles if I didn’t. No water bath? Anyway, this looks fantastic. I love the individual ramekins and the whiskey sauce. I’d be willing to try drunk raisins too!

  3. Awww, she is SSSOOOOOO beautiful!! I really want some Sadie and Brady puppies!!!!
    The pudding looks delicious and I’m especially loving the whiskey sauce, but the addition of chocolate completely takes it over the top!

  4. I really enjoy your photographs and the presentation of your food. I imagine this pudding being served as part of a leisurely sunday afternoon lunch.

  5. Those are definitely a great one for the pumpkin lovers! They look so inviting!

  6. I just got really excited when I saw this tweet. I’m a huge fan of bread pudding….and pumpkin, so I know I’d love this. I have a golden retriever as well who does exactly the same thing. Maybe I should start calling her a gongoozler! We sometimes call her the golden beggar, or carb whore–she LOVES bread. 😉 She’s also mastered the art of adorable begging…and excessive drooling.

  7. the pud is lovely and everything – but GONGOOZLER! I love it. i am surrounded in them.. thank you so much for giving me a word!! c

  8. That looks fantastic! I love bread puddings and the drunk raisins in there—yum! 🙂

  9. Geni, I’d be up for coffee and pie! These look fantastic! What a myriad of flavours and textures, ginger, cinammon, pumpkin and drunken raisins..oooh…no resisting this one!

  10. You just combined my two favorite things! I think I’m having a halloween dinner party…..this may work as a dessert!!!

  11. Oh, YUM! Unlike your golden, Sadie, my Max is a Boxer mix. But like your Sadie, he is 100% gongoozler! Thank you for saving me the cost of one of those fancy-schmancy canine DDA tests!

  12. Oh, my! I love bread pudding, and this one looks absolutely fantastic!

  13. WOW! First your daughter she is amazing and I loved this searching words and the most awesome word in the century! Gongoozler… And your photographs showing us how delicious all these recipes… They are all new taste for me, I note them too. And finally my best is your lovely Sadie! Amazing, should be so adorable too. Thank you dear Geni, Blessing and Happiness for you all, with my love, nia

  14. The bourbon soaked raisins actually sound pretty fantastic. What a great way to use pumpkin!

  15. I just love seeing everyones rendition of bread pudding. Your Pumpkin Bread Pudding looks incredible..

  16. Gongoozler! That’s me sometimes… not in the kitchen of course! And the pudding looks scrumptious!

  17. I’ll be honest…I adore bread pudding no matter what the mix-ins are. But I believe you could take that love to another level with this bread pudding. A.Ma.Zing.

  18. oh wow! I love the fall version of this! perfect!

  19. I think it’s great to adapt a good recipe and then modify it to suit your own personal taste by adding or taking off ingredients.I always seem to end up with something quite different and unique 🙂

  20. My cat is definitely a gongoozler! This recipe looks fabulous, and of course I agree that adding chocolate chips is a great idea. Have a great weekend, Geni!

  21. If you find a way to send those to where I am, please send 3 serviings for me 🙂

  22. This looks so good! I was just checking out a Bobby Flay recipe for pumpkin bread pudding that looks similar to this one. Just perfect for a cool fall day.

  23. I’d like this transported over right now please! I’ve already poured myself of pumpkin coffee so I’m ready to dive in!! I was mesmorized the entire time reading this, you definitely caught my attention and appetite!! How about using pumpkin spice creamer instead or as part of that half and half…oh that would be sweet and bad!

  24. This looks awesome – though I really would if liked that cup of coffee to have it explained to me in person, preferably over some if the pumpkin bread pudding. Now if u excuse me I have to go be a gongoozler at work.

  25. How much do I love that you included an alternative idea for us chocoholics! You must’ve read my mind. Though it does look pretty perfect as is. 🙂 And gongoozler – going to try and use it sometime this week in conversation to see what happens. 😉

  26. Yes, my first reaction was “what the heck is gongoozler”…thanks for the new word, and yes I just voted for you 🙂
    The pumpkin bread pudding looks delicious with the whiskey sauce, so creamy…nice color as well.
    Hope you have a great week and good luck!

  27. Love that you used a pumpkin bagel in There! Now, I’m having fantasies involving adding pumpkin bread, too 🙂

  28. I voted!!!! That is so cool! I hope that you win.

    This looks like a delicious dessert.

  29. Pingback: A Parade Of Halloween Treats and Meals… « Sweet And Crumby

  30. Pingback: Irish Whiskey Bread Pudding | Sweet And Crumby

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