Thursday, October 11, 2012

Pumpkin Bread Pudding

This one was from Domino Sugar in the Whole Living Magazine, November 2012.

Ingredients:
  • 4 c white bread, cubed
  • 4 eggs
  • 3 egg yolks
  • 1-1/2 c milk
  • 1-1/2 c heavy cream
  • 3/4 c canned pumpkin puree
  • 1 c sugar
  • 1/4 tsp salt
  • 1 tbsp rum or bandy
  • 1/4 tsp nutmet
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp butter, cold, cut into pieces
Directions:
  1. Preheat 350F.  Grease 13x9x2" baking pan. 
  2. Dry bread cubes on a cookie sheet in oven 10-15 minutes. Place cubes in pan. 
  3. In large mixing bowl, whisk together all ingredients except butter. pour over bread cubes. Let sit 10 minutes unil bread is fully soaked. 
  4. Dab butter over top. Bake 40-50 minutes.  (Pudding should be set in center, not dry).
w/ Ginger Creme Anglaise
  • 1 c milk
  • 1 c heavy cream
  • 2 tsp ground ginger
  • 1 tsp vanilla
  • 5 egg yolks
  • 1/2 c sugar
  1.  In small saucepan over medium, bring milk, cream, ginger and vanilla to a slight boil, stirring occasionally.  Remove from heat immediately.
  2. While mixture is heating, whisk yolks and sugar until smooth.  
  3. Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly.
  4. Gradually add egg yolk mixture back to remaining milk mixture in saucepan, continue whisking. 
  5. Return to heat, stirring constantly until creme coats the back of a spoon.
  6. Transfer creme to serving bowl, pour over warm bread pudding.
Serves 8-10

No comments:

Post a Comment