Pumpkin Bread Pudding With Gingered Crème Anglaise Recipe 465 Recipes

PUMPKIN-GINGER BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.)
• Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
• Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.

PUMPKIN BREAD PUDDING WITH GINGERED CRèME ANGLAISE RECIPE - (4.6/5)

Steps:

• 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*. Set aside, uncovered. Pour over warm pudding, and serve. Serves 8 to 10. Quick Tip No stale bread? Dry bread cubes on a cookie sheet in 350°F oven for 10 to 15 minutes. When baking, pudding edges will puff up higher on the sides, but will deflate once it's removed from the oven. *If disaster should strike and the custard curdles, remove from stove and whirl in a blender. As hot liquids tend to splash, be careful the hot custard does not splash out of the blender while blending. To store, cover and chill separately in airtight containers for up to 3 days. Reheat just before serving.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together cream, pumpkin, milk, sugar, eggs, yolk, salt, and spices in a bowl.
• Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

PUMPKIN BREAD PUDDING

Steps:

• Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.