Pumpkin Bread Pudding Recipe

How to make it

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• Preheat the oven to 350 degrees F.
• In a small saucepan, combine the currants and dark rum and place over medium heat.
• Bring to a boil, remove from the heat, and set aside to plump the currants, 5 to 10 minutes.
• .
• Butter and flour a 9 x 5-inch loaf pan.
• In a bowl, whisk together the flour,baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• . Place the pumpkin purée in a bowl.
• Strain the currants into a colander held over the bowl and incorporate the rum into the pumpkin purée.
• Setaside the currants.
• In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and airy.
• Reduce thespeed to low and gradually add the eggs until well incorporated.
• Add the dry ingredients to the butter mixture alternately with the pumpkin purée,beginning and ending with the dry ingredients.
• Stir in the currant.
• Pour the batter into the loaf pan and bake 1 hour and 40 minutes, until firm to touch.
• Cool 10 minutes in the pan, then invert onto a wire rack and
• allow the cake to cool completely.
• . In a medium saucepan, mix the half-and-half, sugar, and ginger.
• Bring toa boil over medium heat, stirring frequently.
• Remove from the heat and steep the ginger for 20 minutes.
• Strain and reserve.
• Whisk together the eggs and the vanilla until foamy.
• Whisk in the halfand-half mixture until thoroughly blended.
• To assemble the pudding, cut the loaf of pumpkin bread in half
• lengthwise.
• Wrap one half and refrigerate or freeze for another use.
• Cut the other half into 16 square slices, then cut each square diagonally to make 32 triangles.
• . In a shallow, 12 x 7-inch oval gratin dish, arrange the triangles cut sidedown in overlapping rows to fill the dish completely.
• Pour custard mixtureinto the dish, pouring around the pumpkin bread to keep the top edges dry.
• Sprinkle the cinnamon over the pumpkin bread and set aside for 10 minutes to allow the bread to soak up the custard.
• Place the gratin dish in a large roasting pan and fill the pan with enoughwater to come halfway up the sides of the dish.
• Bake in the center of theoven for 45 to 50 minutes, until the custard is set around the edges yet slightly soft toward the center.
• Remove the gratin dish from the water assoon as it is taken from the oven.
• Dust with confectioners’ sugar, scoop out portions, and serve warm.