PUMPKIN BREAD PUDDING
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.
Provided by Sharon Whitley
Categories Other Desserts
Time 1h15m
Number Of Ingredients 20
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #desserts #holiday-event #puddings-and-mousses #christmas #brunch #4-hours-or-less
You'll also love
Daniel Henry
[email protected]This was a delicious and comforting dessert. I loved the warm spices.
Ka'liyah Mack
[email protected]I've never made bread pudding before, but this recipe was so easy to follow. The pudding turned out perfect!
L
[email protected]This was a great way to use up leftover pumpkin puree. The pudding was moist and flavorful.
Royabkhan Royabkhan
[email protected]I made this for a potluck and it was a big hit! Everyone loved it.
Mun Jung
[email protected]This was a delicious and easy-to-make dessert. I loved the combination of pumpkin and bread pudding.
Susan Johnson
[email protected]I've made this recipe several times and it always turns out great. It's a perfect dessert for fall and winter.
ggfgg Gfdfg
[email protected]This was a great recipe! The pudding was moist and flavorful, and the pumpkin flavor was perfect. I would definitely recommend this recipe to others.
Heita Hendrik
[email protected]This recipe was easy to follow and the pudding turned out great! I used canned pumpkin and it worked just fine. I also added a little bit of cinnamon and nutmeg to the bread mixture.
Tom Dennison
[email protected]I'm not usually a fan of pumpkin bread, but this pudding was delicious! It was the perfect balance of sweet and savory, and the texture was perfect.
Farhad Raja
[email protected]This pumpkin bread pudding was a hit at my Thanksgiving dinner! It was so moist and flavorful, and the pumpkin flavor was just right. I will definitely be making this again.