Pumpkin Bread Pudding w/Gingered Creme Anglaise

Pumpkin Bread Pudding w/Gingered Creme Anglaise
Pumpkin Bread Pudding w/Gingered Creme Anglaise

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pumpkin Bread Pudding Ingredients

  • 4

    cups white bread, stale or day-old, cut into cubes

  • 4

    eggs

  • 3

    egg yolks

  • 1 1/2

    cups milk

  • 1 1/2

    cups heavy whipping cream

  • 3/4

    cup canned pumpkin purée

  • 1

    cup C&H® Granulated Sugar

  • 1/4

    teaspoon salt

  • 1

    tablespoon rum or brandy

  • 1/4

    teaspoon nutmeg

  • 1

    teaspoon cinnamon

  • 1/4

    teaspoon cloves, ground

  • 1

    tablespoon butter

  • Crème Anglaise Ingredients

  • 1

    cup milk

  • 1

    cup heavy whipping cream

  • 1 to 2

    teaspoons ginger, ground (to taste)

  • 5

    egg yolks

  • 1/2

    cup C&H® Granulated Sugar

  • 1

    teaspoon vanilla extract

Directions

Pumpkin Bread Pudding Instructions Preheat oven to 350°F. 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 pudding ingredients except butter. Pour mixture over bread cubes. No stale bread? Dry fresh bread cubes on a cookie sheet in a 350°F oven for 10 to 15 minutes. Let sit for 10 minutes to make sure bread is fully soaked. Dab butter over top. Bake 40 to 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. Crème Anglaise Instructions In small saucepan, bring milk, cream and ginger to a boil. Remove from heat and let stand, covered, for 15 minutes. In medium mixing bowl, beat yolks with sugar until pale and thick, 3-4 minutes. Strain cream mixture through a fine sieve, discarding ginger. Slowly, pour cream mixture into egg mixture, stirring constantly until blended. Return to saucepan and cook over medium-low heat, stirring constantly with wooden spoon, just until thickened. Do not boil or sauce may curdle (see Quick Tip). Add vanilla. Pour into small container; cover and chill. Store pudding and sauce separately in airtight containers for up to 3 days. Reheat pudding just before serving. Quick Tip(s) 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 out of the blender while blending.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: