Pumpkin Bread Pudding
This recipe was created by The Cake Ninja, a talented pastry chef working out of Boston. Check out her blog for other terrific recipes. Thanks Val!
A couple of days ago, a friend of mine asked me if I knew any good pumpkin bread pudding recipes. I’d never had it, but I love pumpkin flavored desserts so I was excited for the challenge. I looked through my cookbooks at home and found a White Chocolate Challah Pudding recipe in The Fig Table. Which, by the way, is a really nice cookbook by Todd English. Anyways, the picture looked tasty so I changed the recipe to make it a pumpkin bread pudding. The resulting bread pudding is nice & light, making it easy to eat a generous piece without feeling like you’d swallowed a brick. Serve it with barely sweetened whipped cream and you are all set!
Pumpkin Bread Pudding
- 7 yolks
- 2 whole eggs
- 2 t vanilla extract
- 3 c. heavy cream
- 1 c. milk
- ½ c. sugar
- 1 t cinnamon
- ¼ t ginger
- ¼ t cloves
- ¼ t nutmeg
- 15 oz can pumpkin puree
- 4 c. (1 loaf) challah, cubed
Method of Prep
1.Mix yolks, eggs, and vanilla in a bowl.
2.In a pot, bring cream, milk, sugar and spices to a boil.
3.Whisk in pumpkin.
4.Temper milk into eggs. (Meaning, slowly pour the hot milk into the eggs while whisking the eggs constantly. You are slowly warming the eggs without cooking them.)
5.In an 8×8 baking dish, place bread. Pour egg mix over it. Let rest 15 min.
6.Cover with foil. Bake in a water bath at 350˚F for about 1 hour 15 mins.
*You can also bake it in muffin tins for about 20 mins.
Tuesday, October 27, 2009
