Sweet Pumpkin Bread Pudding
HB-16035 · Hand-built original · Korean
Cubes of bread and sweet pumpkin soak in a blended pumpkin, egg and cinnamon custard, then bake crisp-edged in the air fryer under a scatter of nuts.
KoreanDessertVegetarianLow-Sodium
Main ingredient: sweet pumpkin
Pairs well with: coffee, warm milk, whipped cream, vanilla ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/2 sweet pumpkin (danhobak)
- 2 slices bread
- 2 eggs
- 3 tablespoons sugar
- 1 paper cup milk
- 1 handful nuts
- butter, a little
- 1/2 tablespoon cinnamon powder
- sugar powder, a little
Method
- Cut one quarter of the sweet pumpkin into bite-size chunks and microwave the other quarter until its flesh is completely soft.
- Tear or cut the two bread slices into bite-size cubes that match the pumpkin chunks.
- Blend the soft microwaved pumpkin with the eggs, sugar, milk and cinnamon powder until the custard pours smoothly.
- Grease a heatproof container with the butter, tumble in the bread cubes and pumpkin chunks, and pour the pumpkin custard evenly over everything.
- Scatter the handful of nuts across the soaked top of the pudding.
- Air-fry the assembled pudding at 340°F for 20 minutes until the custard sets and the nuts toast lightly.
- Dust the warm sweet pumpkin bread pudding with sugar powder just before it goes to the table.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).