Pumpkin Bread Pudding with Vanilla-Rum Custard Sauce

By kas_9232

Challah pumpkin bread pudding is even more decadent when accompanied by a vanilla-rum custard sauce.


*EACH SERVING WITHOUT SAUCE*
Calories *401*
Total Fat *22g*
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate *43g*
Dietary Fiber --
Sugars --
Protein *9g*
Calcium --

*EACH 1 TABLESPOON SERVING OF SAUCE*
(makes 2 1/2 cups)
Calories *42*
Total Fat *3g*
Protein *1g*
Carbohydrates *2g*

Ingredients

• Pumpkin Bread Pudding:
• 1 tablespoon unsalted butter
• 1 pound (about 10 cups) brioche or challah loaf, cut into 1-inch cubes
• 4 large eggs
• 2 large egg yolks
• 2 cups heavy cream
• 2 cups milk
• 1 can (15-oz) pumpkin puree
• 1 cup packed light-brown sugar
• 1 tablespoon pumpkin-pie spice
• 2 teaspoons vanilla extract
• 1/4 cup dark rum
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting
• Vanilla-Rum Custard Sauce:
• 6 large egg yolks
• 6 tablespoons sugar
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 tablespoon dark rum

Details

Servings 12

Preparation

Step 1

*1*.Make the Bread Pudding: Heat oven to 350°F. Grease a 13x9x2-inch baking dish with butter.
*2*.Bake bread cubes in a roasting pan, tossing several times, 15 to 20 minutes or until bread feels dry and slightly firm. Transfer cubes to a large bowl. Turn off oven.
*3*.In another bowl, whisk eggs, cream, milk, pumpkin puree, brown sugar, pumpkin-pie spice, vanilla, rum, and salt. Add bread cubes, tossing to coat. Pour mixture into prepared baking dish. Cover; chill overnight.
*4*.Heat oven to 350°F. Place baking dish in a roasting pan and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake 50 to 55 minutes or until a knife tests clean. Let cool in pan on a wire rack until warm. Dust with confectioners' sugar; serve with vanilla-rum custard sauce.
*5*.Make Vanilla-Rum Custard Sauce: In a medium bowl, whisk egg yolks and sugar, about 3 minutes.
*6*.In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium-low, stirring constantly, until sauce coats back of a spoon, 3 to 4 minutes or to 170°F. Remove from heat; stir in vanilla and rum. Strain through a fine sieve into a bowl. Serve warm or cold.