Pumpkin
Bread Pudding: Preheat oven to 350
degrees F (180 degrees C) and place rack in the center of the oven. You
will need an 8 x 2 inch (20 x 5 cm) square baking pan.
Custard: In an large bowl whisk together the eggs, pumpkin,
cream and/or milk, melted butter,
sugar, vanilla, spices, and salt. Add the bread cubes and pecans and toss to
coat, making sure all the bread cubes are coated with the custard.
Transfer the bread
pudding to your pan
and bake for about 25 minutes or until a toothpick inserted in the center
just comes
out clean. Remove the bread pudding from the oven and place on a wire rack to
cool slightly.
I like to serve
the bread pudding
warm with the Toffee Sauce. You could also serve it with a sprinkling of chopped
pecans and a dollop of softly
whipped cream or a small scoop of vanilla, cinnamon or pumpkin ice cream.
Leftovers can be covered, stored in the refrigerator, and then reheated in the
microwave.
Toffee Sauce:
Place the butter, sugar, and cream in a saucepan and bring to a boil, stirring
occasionally. Let the mixture gently boil for
about 2-3 minutes, stirring occasionally, then remove from heat and stir in the vanilla extract. You can
make this sauce in advance and simply reheat.
Serves about 8
people.
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Bread:
5 cups (1.2
l) day-old bread, cut into 1 inch (2.5 cm) cubes
1/2 cup
(55 grams) coarsely chopped pecans
Custard:
2 large eggs,
lightly beaten
3/4 cup
(170 grams) canned pure pumpkin puree (no spices added)
1 1/2 cups (360 ml) half & half, milk, light cream,
heavy cream (or a combination of milk and cream)
4 tablespoons
(55 grams) unsalted butter, melted and cooled
to room temperature
1/2 cup (105
grams) packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
Toffee
Sauce:
1/2 cup (105 grams)
packed dark brown sugar
4
tablespoons (55 grams) butter
1/4 cup (55
grams) heavy whipping cream
1/4 teaspoon pure vanilla extract
or 1 teaspoon rum, bourbon or whiskey
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