"I would rather sit
on a pumpkin,
and have it all to myself,
than be crowded
on a velvet cushion"
~Henry David Thoreau
I have had pumpkin on my mind (thinking of Kelly's birthday next month) and wanted to come up with a unique recipe. I think I did just that with this Pumpkin Bread Pudding Loaf made with leftover plain cake doughnuts that my hubby had bought at Dunkin Donuts for me:-D
Growing up, I watched my mother make lots of bread pudding. As I've said before, she never let anything go to waste, but I doubt it she even considered donuts, even though my grandfather brought a dozen each week when he came to dinner as the base. No, it was usually stale bread that got turned into one of our favorite desserts.
I also wanted to try to make a Pretzel Roll which you see in the super markets now and of course, advertised on television from a couple of "fast food" places. Instead of rolling my pretzel dough into ropes to twist, I simple rolled them into a ball; the rest of the steps are the same.
Glazed Pumpkin Bread Pudding Loaf
1 dozen plain, cake doughnuts (preferably stale) cut or broken into 1-inch pieces
6 large eggs
2 cups half-&-half
1 1/2 cups canned pumpkin
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1 T Pumpkin Pie Spice
1/2 tsp. salt
Using a hand whisk, cream all the custard ingredients together in a large bowl thoroughly. Carefully fold in the doughnuts, using a rubber spatula.
Let mixture sit while you preheat oven to 350F-degrees and prepare the pan. Butter a Pullman Loaf Pan, then line with parchment paper, buttering the paper too.
1 1/2 cup confectioners sugar
1 T light Karo syrup
2 T milk
Mix glaze together and pour over the top of the loaf.
2 cups milk
4 T unsalted butter
4 T. firmly packed brown sugar
2 T. dry yeast (or 2 pkg.)
1 T Kosher salt
5 to 5 1/2 cups of King Arthur all-purpose flour
egg glaze (1 large egg + 1 tsp. water)
3 quarts boiling water
3/4 cup baking soda
Microwave the milk and butter together, about 40 to 45 seconds. Don't worry if the butter doesn't melt completely.
In a stand mixer, using the dough hook, mix the milk mixture with the brown sugar and yeast. Add 3 cups of flour and mix again on Speed #2. Continue to add flour until the dough leaves the side of the bowl and "climbs" around the hook.
Transfer to a bread board.
You should really need to add any additional flour on the board. Knead dough 7 to 9 minutes until smooth.
Place dough in a lightly greased bowl (or plastic dough container) and let rise about 1 hour, until double.
When the dough is almost double, start a large pot with 3 quarts of water and the baking powder. and preheat oven to 375F-degrees. Bring water/baking soda to a boil. Divide dough into 10 pieces and roll into a ball, flatten slightly.
Place the rolls into the boiling water, about 3 or 4 at a time for 1 minute per side.
Remove with a slotted spoon to a baking sheet, sprayed with a non-stick baking spray.
Brush the tops with the egg/water glaze, then sprinkle with Pretzel Salt. Use a lame' or a sharp serrated knife to cut a criss-cross in the top of the rolls.
Bake for 18 minutes or until a rich brown.
Just that easy you can have Pretzel Rolls and a different way to have a slice of Bread Pudding. Enjoy!