Categories:Bread Pudding Recipes Dinner Pork Tenderloin Pumpkin
This recipe was adapted from a recipe from the Blue Sky Cafe in Manzanita, Oregon. The original recipe appeared in the Oregonian newspaper on Tuesday, January 6, 2004. The original recipe called for double-cut pork chops. Since this cut of pork is harder to find, I substituted pork loin.
This savory Pumpkin Sage Bread Pudding would also make a great side dish for a turkey or chicken dinner.
Pork Loin with Pumpkin Sage Bread Pudding Recipe:
Pumpkin Sage Bread Pudding Recipe:
1 (8-ounce) crusty French banquette bread, cut into cubes
2 tablespoons butter
1 small onion, diced
1/2 cup diced celery
1 tablespoon minced garlic
1/2 cup (2 ounces) freshly grated Parmesan cheese
3/4 cup canned pumpkin
1 to 1 1/2 cups milk (divided)
1 tablespoon salt
1/2 tablespoon ground black pepper
1/4 cup chopped fresh sage leaves
Preheat oven to 375 degrees F. Butter a 9-inch by 9-inch baking pan. Place the bread cubes in a large bowl; set aside.
In a large frying pan over low heat, melt the butter. Add the onion, celery, and garlic; saute approximately 5 to 7 minutes or until onions are translucent. Add mixture to the bread cubes along with the Parmesan cheese.
In a medium bowl, whisk together the pumpkin, eggs, 1 cup milk, salt, pepper, and sage. Pour mixture over bread cubes and toss to combine. Let mixture sit for 30 to 45 minutes to allow bread to absorb the liquid. If mixture seems dry after sitting, add remaining 1/2 cup milk and mix well. Pour mixture into prepared baking pan; cover with a sheet of buttered aluminum foil.
Bake for approximately 1 hour or until the pudding is set and still moist.
Remove from oven and let cool.