Pumpkin Bread Pudding With Gingered Crème Anglaise

By zircon50

Ingredients

• 4 cups - white bread, dry, stale or day-old, cut into 1/2" cubes
• 4 - eggs
• 3 - egg yolks
• 1 1/2 cups - milk
• 1 1/2 cups - heavy cream
• 3/4 cup - canned pumpkin purée
• 1 cup - Domino® Granulated Sugar
• 1/4 tsp. - salt
• 1 tbsp. - rum or brandy
• 1/4 tsp. - nutmeg
• 1 tsp. - cinnamon
• 1/4 tsp. - cloves, ground
• 2 tbsp. - butter, cold, cut into tiny pieces

Details

Servings 8
Adapted from dominosugar.com

Preparation

Step 1

Preheat oven to 350°F. Butter a 13x9x2-inch baking pan.

Dry bread cubes on a cookie sheet in oven 10-15 minutes. Place bread cubes in pan.

In a large mixing bowl, whisk together all pudding ingredients, except butter. Pour mixture evenly over bread cubes. Let sit for 10 minutes until bread is fully soaked and well-coated.

Dab butter over top.

Bake 40-50 minutes. Pudding should be set in center, but not dry.