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Pumpkin Bread Pudding with Gingered Creme Anglaise
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Brief Description
Pumpkin spice bread pudding with cream sauce.
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Main Ingredient
bread
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Category: Desserts
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 07, 2020
Number of Servings:
Ingredients:
- 4 cups - white bread cut into cubes
- 4 - eggs
- 3 - egg yolks
- 1 1/2 cups - milk
- 1 1/2 cups - heavy cream
- 3/4 cups - canned pumpkin puree
- 1 cups - Domino granulated sugar
- 1/4 teaspoons - salt
- 1 tablespoons - rum or brandy
- 1/4 teaspoons - nutmeg
- 1 teaspoons - cinnamon
- 1/4 teaspoons - ground cloves
- 2 tablespoons - butter cold, cut into pieces
- 1 cups - milk
- 1 cups - heavy cream
- 2 teaspoons - ground ginger
- 1 teaspoons - vanilla
- 5 - egg yolks
- 1/2 cups - Domino granulated sugar
Directions:
For Bread Pudding:
Preheat oven to 350° F. Grease a 13-by-9-by-2-inch baking pan.
Dry bread cubes on cookie sheet in oven 10 to 15 minutes. Place bread cubes in pan.
In large mixing bowl, whisk together all pudding ingredients except butter. Pour mixture over bread cubes. Let sit 10 minutes until bread is fully soaked. Dab butter over top.
Bake 40 to 50 minutes (pudding should be set in center, but not dry).
For Gingered Creme Anglaise:
In a small saucepan over medium heat, bring milk, cream, ginger and vanilla just to a slight boil, stirring occasionally. Remove from heat immediately.
While mixture is heating, whisk yolks and sugar until smooth. Slowly pour 1/3 cup of hot milk mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture in saucepan; continue whisking.
Return to heat, stirring constantly, until creme coats the back of a spoon. Transfer creme to a serving bowl. Pour over warm bread pudding.
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