Pumpkin Bread Pudding

By á-5050

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 (or 1 tsp. vanilla extract)
• 1/4 tsp. - nutmeg
• 1 tsp. - cinnamon
• 1/4 tsp. - cloves, ground
• 2 tbsp. - butter, cold, cut into tiny pieces
• Crème Anglaise Ingredients
• 1 cup - milk
• 1 cup - heavy cream
• 2 tsp. - ground ginger
• 1 tsp. – vanilla
• 5 - egg yolks
• 1/2 cup - Domino® Granulated Sugar

Details

Adapted from dominosugar.com

Preparation

Step 1

Preheat oven to 350°F. Butter a 13x9x2-inch baking pan. Arrange 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 to make sure bread is soaked and well-coated.

Top with butter pieces, and bake 40 to 50 minutes. Pudding should be set in center: do not over bake. Remove from oven, and divide evenly into serving dishes. Serve warm with topping.


Crème Anglaise Instructions:

In a medium, heavy saucepan over medium heat, heat milk, cream, ginger and vanilla until mixture is hot and begins to boil slightly, stirring occasionally. Remove from heat.

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 (see Quick Tip). Set aside, uncovered. Pour over warm pudding, and serve.