How to make it

  • 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.

Reviews & Comments 3

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  • 22566 10 years ago
    Thank-you! Thank-you!! Thank-you!!!

    As the steam rises above my piping hot mug of apple cider and the leaves crackle under my feet,I am gratifed,with this in hand.

    Kind Regards
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    " It was excellent "
    laurakaay ate it and said...
    I love bread pudding and this one is a great way to celebrate the flavors of autumn! Great job on another great recipe!!! ~Laura ;D
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    And my husband says he doesn't like bread pudding........wait until he has this!!!!!
    Was this review helpful? Yes Flag

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