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pumpkin bread pudding

aggiemom20002000 avatar
Recipe by
Sharon Whitley
@aggiemom20002000
Houston, TX

This recipe just came out in Good Housekeeping. Sounds good and different for a pumpkin dessert idea. This is getting rave reviews as an alternative to pumpkin pie. The list of ingredients looks quite long, but this is not difficult. Read the directions and you'll be ready to try it.

yield serving(s)
prep time 20 Min
cook time 55 Min
method Bake

Ingredients For pumpkin bread pudding

  • 4 c
    whitle bread cut into cubes
  • 4
    eggs
  • 3
    egg yolks
  • 1 1/2 c
    milk
  • 1 1/2 c
    heavy cream
  • 3/4 c
    canned pumpkin puree
  • 1 c
    granulated sugar
  • 1/4 tsp
    salt
  • 1 Tbsp
    rum or brandy
  • 1/4 tsp
    nutmeg
  • 1 tsp
    cinnamon
  • 1/4 tsp
    ground cloves
  • 2 Tbsp
    butter; cold cut into pieces
  • GINGERED CREME ANGLAISE
  • 1 c
    milk
  • 1 c
    heavy cream
  • 2 tsp
    ground ginger
  • 1 tsp
    vanilla
  • 5
    egg yolks
  • 1/2 c
    granulated sugar

How To Make pumpkin bread pudding

  • 1
    Preheat oven to 350.. Butter 13x9x2 inch baking pan. Dry bread cubes on cookie sheet in oven 10-15 minutes. Place dried bread cubes in buttered pan. In large mixing bowl, whisk together all putting ingredients except butter. Pour mixture over bread crumbs.
  • 2
    Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40-50 minutes. Pudding should be set in center, but not dry. When baking pudding edges will puff up higher on the sides, but will deflate once it's removed from the oven.
  • 3
    CREAM ANGLAISE INSTRUCTIONS In medium, heavy sauce pan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally, Remove from heat.
  • 4
    While mixture is heating, in a medium mixing bowl, whisk together egg yolks and sugar until smooth. Slowly pour 1/3 cup of hot milk mixture into egg yolks, whisking constantly. This is to temper the mixture so that the eggs do not cook when combining two temperatures. Gradually add egg yolk mixture back to remaining milk mixture in pot, whisking constantly. Return pot to the stove, and continue to cook, stirring constantly, until the mixture coats the back of a spoon. Do not boil or sauce may curdle. Set aside, uncovered. Pour over warm pudding and serve. Store pudding and sauce separately in airtight containers for up to 3 days. Reheat pudding just before serving. Quick Tips: If sauce curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot sauce does not splash our of the blender while blending. Some people like to make sauce day before and chill well to serve on warm pudding.
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