Check out My New Fall Recipe–
Lavender Spice Pumpkin Bread Pudding
I’ve mentioned before that lavender plays well with the so-called gingerbread spices, and here is an excellent example. The lavender simple blends in and contributes to the lovely pumpkin-spice flavor and aroma that fills the air during baking.
The bread pudding goes together easily and can be baked ahead for convenient fall entertaining. It’s spectacular served with Maple-Lavender Caramel Sauce (in my fall, 2023 newsletter) but a scoop of caramel ice cream will go well, too.
4 large eggs
1 cup packed light or dark brown sugar, plus 3 tablespoons for sprinkling on pudding
1 15-ounce can solid-pack pumpkin (not seasoned pie filling)
1 tablespoon ground cinnamon
1 1/2 teaspoons ground or very finely chopped dried culinary lavender buds
1 1/2 teaspoons each ground ginger and ground allspice
1/8 teaspoon fine sea salt
5 1/2 cups cubed (1/3 inch) crusty, day-old white French or Italian bread, crusts removed
1 cup whole or low-fat milk
1 cup light or heavy (whipping) cream
Maple-Lavender Caramel Sauce (featured in my Fall, 2023 newsletter) or caramel ice cream for serving
Position a rack in the middle third of the oven; preheat to 325 degrees F. Lightly grease a 7-by-11-inch or similar deep baking dish or coat with nonstick spray.
In a large bowl using a wire whisk or large spoon, beat the eggs, brown sugar, and pumpkin until completely free of lumps. Whisk in the cinnamon, lavender, ginger, allspice, and salt until evenly distributed throughout.
Whisk in the milk and cream until smoothly incorporated. Lightly fold in the bread cubes. Turn out the mixture into the baking dish. If necessary, using a spoon, press down the bread to keep it submerged. Let stand for 5 minutes.
