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Pumpkin bread and butter pudding

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • 2 serves veg or fruit

Fresh dates and maple syrup add rich flavour and sweetness to this comforting pumpkin bread and butter pudding.

  • Serves6
  • Cook time45 minutes
  • Prep time25 minutes, + soaking & standing time
Pumpkin bread and butter pudding

Ingredients

  • Melted butter, to grease
  • 900g Kent pumpkin, seeded, peeled, cut into 2.5cm pieces
  • 1 1/2 cups (375ml) pouring (pure) cream
  • 3 Coles Australian Free Range Eggs
  • 2 tsp mixed spice
  • 2 tsp vanilla bean paste
  • Pinch of salt
  • 1/2 cup (125ml) maple syrup
  • 1 Coles Bakery Stone Baked by Laurent Mini Pumpkin & Soybean Pane Di Casa*, cut into 1cm-thick slices
  • 80g butter, extra, softened
  • 150g fresh dates, pitted, chopped
  • 100g pecans, toasted, chopped
  • Maple syrup, extra, to serve
  • Crème fraîche, to serve

Nutritional information

Per serve: Energy: 2594kJ/621 Cals (30%), Protein: 12g (24%), Fat: 38g (54%), Sat Fat: 18g (75%), Sodium: 237mg (12%), Carb: 58g (19%), Sugar: 32g (36%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Grease an 8-cup (2L) round baking dish with melted butter. Place the pumpkin and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil. Cover and reduce heat to medium. Cook for 20 mins or until the pumpkin is tender and the water evaporates.

  2. Step 2

    Transfer to a large heatproof bowl and set aside to cool slightly.

  3. Step 3

    Add the cream, eggs, mixed spice, vanilla, salt and half the maple syrup to the pumpkin. Use a stick blender to blend until smooth.

  4. Step 4

    Spread each bread slice with extra butter. Arrange the bread, dates and half the pecans in the prepared dish, overlapping slightly. Pour the pumpkin mixture over the bread and set aside for 15 mins to soak.

  5. Step 5

    Cover with foil and bake for 30 mins. Remove from oven and uncover. Drizzle with the remaining maple syrup. Bake for a further 15 mins or until the custard  is set and the top is golden.

  6. Step 6

    Set aside for 15 mins to cool slightly.  Sprinkle the pudding with pecans and drizzle with the extra maple syrup. Divide among serving bowls and serve with crème fraîche.

    *Selected stores only.

Recipe tip

COOK. STORE. SAVE.
Clever storage:
For dates to retain their moisture, they’re best stored in the fridge in an airtight container.

Pumpkin bread and butter pudding

Pumpkin bread and butter pudding
  • Serves6
  • Cook time45 minutes
  • Prep time25 minutes, + soaking & standing time
Ingredients
  • Melted butter, to grease
  • 900g Kent pumpkin, seeded, peeled, cut into 2.5cm pieces
  • 1 1/2 cups (375ml) pouring (pure) cream
  • 3 Coles Australian Free Range Eggs
  • 2 tsp mixed spice
  • 2 tsp vanilla bean paste
  • Pinch of salt
  • 1/2 cup (125ml) maple syrup
  • 1 Coles Bakery Stone Baked by Laurent Mini Pumpkin & Soybean Pane Di Casa*, cut into 1cm-thick slices
  • 80g butter, extra, softened
  • 150g fresh dates, pitted, chopped
  • 100g pecans, toasted, chopped
  • Maple syrup, extra, to serve
  • Crème fraîche, to serve
    Description

    Fresh dates and maple syrup add rich flavour and sweetness to this comforting pumpkin bread and butter pudding.

    Method
    1. Step 1

      Preheat oven to 160°C. Grease an 8-cup (2L) round baking dish with melted butter. Place the pumpkin and 3/4 cup (185ml) water in a small saucepan over high heat. Bring to the boil. Cover and reduce heat to medium. Cook for 20 mins or until the pumpkin is tender and the water evaporates.

    2. Step 2

      Transfer to a large heatproof bowl and set aside to cool slightly.

    3. Step 3

      Add the cream, eggs, mixed spice, vanilla, salt and half the maple syrup to the pumpkin. Use a stick blender to blend until smooth.

    4. Step 4

      Spread each bread slice with extra butter. Arrange the bread, dates and half the pecans in the prepared dish, overlapping slightly. Pour the pumpkin mixture over the bread and set aside for 15 mins to soak.

    5. Step 5

      Cover with foil and bake for 30 mins. Remove from oven and uncover. Drizzle with the remaining maple syrup. Bake for a further 15 mins or until the custard  is set and the top is golden.

    6. Step 6

      Set aside for 15 mins to cool slightly.  Sprinkle the pudding with pecans and drizzle with the extra maple syrup. Divide among serving bowls and serve with crème fraîche.

      *Selected stores only.